Magic “Chili”

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!



One of the recipes I get the most comments and praise about on this site is my AIP Carrot and Sweet Potato “Chili”. Most people love it because the ingredients are simple, it’s easy to make, and it tastes amazing! Seriously, if you haven’t tried it, you are missing out. I was thinking though, that it would be fun to add to the nightshade-free chili family with this variation that I have been whipping up. What is pretty amazing, is that it actually looks like chili (I promise, there are no tomatoes, despite how much it looks like it in the photos! Answering this now before the nightshade police are on my tail). So if you are looking for another quick, simple “chili” recipe free from the usual offenders in conventional variety–beans, tomatoes, and nightshade spices–be sure to give this a try. The grated beets give it a lovely color and thick texture. This is winter cooking at its best, a nice meaty one-pot stew with bone broth, lots of herbs and flavor that intensifies the next day. A note for you batch-cookers–this would be an excellent recipe to cook a double batch and freeze in portion-size containers for quick, nourishing meals. Nutrient-seekers–add some grated frozen liver to the ground beef to add some extra nutrition to your batch.

4.8 from 6 reviews
Magic "Chili"
Prep time
Cook time
Total time
Serves: 6
  • 1 tablespoon solid cooking fat (coconut oil, lard, tallow, duck fat)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 cups bone broth
  • 2 parsnips, chopped into 1½-inch pieces (about 2 cups)
  • 3 carrots, chopped into 1½-inch pieces (about 2 cups)
  • 1 large beet, grated (about 2 cups)
  • 2 tablespoons fresh oregano, minced
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • ⅛ teaspoon cinnamon
  • 2 pounds grass-fed ground beef
  • a few parsley sprigs, for garnish
  1. Heat the solid cooking fat in a heavy-bottomed pot on medium-high heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring for 7 minutes, or until the onions are translucent. Add the garlic and cook another 3 minutes.
  2. Add the bone broth, parsnips, carrots, grated beet, and all of the spices except for the parsley. Bring to a boil, turn down to a simmer, and cook, covered, for 20 minutes.
  3. Meanwhile, brown the ground beef in a skillet over medium high heat, being sure to stir it occasionally so that it is browned evenly.
  4. Add the ground beef to the vegetables and simmer, covered, for another 15 minutes.
  5. Serve garnished with fresh parsley.

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.


  • Christina says

    Ohhhh looks so good. I will give it a try for sure! I love your AIP chili so I am sure I will love this.

    • Ashley says

      Can I make this recipe in a crock pot?

      • Mickey says

        It may not be the best recipe for a crock pot because of the shorter cooking time, but I bet you could convert it. Let us know if you are able to modify it!


  • Kaitlyn says

    I’m going to make this tomorrow. Just what I need on a cold winter day! Thanks for the incredible recipes.

  • Saundra says

    This looks sosoooo good! I will plan to make this this weekend. Perfect for our cold winter weather and I miss chili. Thanks for another good recipe.

  • Karla says

    Oh, thank you! I will be making it for this “chili” weekend we’re having here! Have been longing for chili for months now.

  • Suzanne says

    Assuming ground turkey and chicken broth is fine:) Probably will taste different but I’m allergic to beef:(

    • Mickey says

      I’m sure it will be delicious, Suzanne! Report back, if you remember :)


  • Jan says

    Question for Mickey: I normally avoid powdered onion and garlic in recipes, and substitute fresh. (I have a pretty sensitive gut and don’t trust the powdered forms). But since you’re using both fresh and powdered onion and garlic in your recipe, it’s clearly intentional. Could you talk about that a bit, please? Thanks!

    • Mickey says

      I think they both have different flavors, and I wanted both here. You can always use one or the other, or neither if you feel like it. I’m all about flexibility!


      • Lori says

        Thanks, I also wondered why both, I really didn’t realize that they had different flavors will have to pick up some of the powder, does the power have any of the medicinal properties?

    • Loretta says

      I think most powders (onion, garlic, celery, chili) contain either wheat or gluten or corn products in the form of maltodextrin, glucose or sucrose (even the organic ones), so many Paleo people make their own by drying the garlic or onions in the oven or a food dehydrator, and then grinding them in a coffee grinder. I’d like to experiment with onion or garlic granules in the grinder and see if that will make it into a powder. Meanwhile, Mickey, do you know of any brands of organic powders that are free of gluten and corn products?

      • Mickey says

        Loretta, all of the McCormick single-ingredient spices are certified gluten and corn free! :)


        • Johann says

          Now I know why the McCormicks are more expensive and taste better! Thanks!

      • Given the way my onion and garlic powders turn into a solid rock in the containers, I’m pretty sure they don’t have maltodextrin.

    • Heidi says


      It is so so easy to make your own onion and garlic powders. You simply slice and dehydrate the fresh stuff and grind it in a food processor. I also do this with fresh mushrooms. Mushroom powder adds such a great umami ‘oomph’ to food!

  • Mollie says

    I was wondering, is cumin in the nightshade family (or otherwise autoimmune-inappropriate)? You sometimes see it in chili recipes as a chilli powder substitute, so I was a little surprised not to see it here. Is it something to be avoided on AIP or just not part of this particular recipe? Thanks!

    • MomLadyOR says

      Cumin is a seed and therefore not included on AIP. :(

    • Mickey says

      Cumin is not in the nightshade family, but it is a seed spice. All seeds are eliminated for the beginning of AIP, but it is one of the foods you can reintroduce sooner than later, when you get to that point.


  • Faith says

    I just made a batch and can confirm that this chili is, indeed, magical. I am in root vegetable heaven!

  • […] Magic “Chili” from Autoimmune Paleo *It’s crazy how much this looks like traditional chili, when it’s 100% nightshade-free. […]

  • CeCe says

    Grateful for this recipe :-) Thank you!

  • Karen says

    Thanks so much Mickey for the inspiration! I made this tonight with a few alterations: I had baked beets earlier in the week and just cut them up and threw them in once the meat was browned. Added zucchini and ginger, along with a dash of tumeric. So grateful for this recipe on a cold night!

  • Beth says

    I happened to make some fresh vegetable juice the other day including celery, carrot, beet, and daikon radish among a few other things. To my surprise the concoction tasted exactly like tomato juice! Daikon was a new thing for me in my juice. I wonder how such a combination would work as a mock marinara, especially since you get a pretty thick juice from certain high quality juicers. Add a bit of oregano, and no one would ever guess! Thanks for the inspiration!

    • Mickey says

      Beth, wow what an awesome discovery! I have never tried juicing daikon, but I will the next time I fire the juicer up (probably this summer).


  • Lisa says

    Hello Mickey and fans

  • Pamby says

    FINALLY tried this…so good!! THANK YOU!!

  • Mary Anne says

    Wow. I was messaging with my sister just now and telling her how slushy and cold it is outside. I made a nice fatty chuck roast in the crock pot so it’s waiting for me at home. But I really wanted chili. The next link I hit is to here! And you have an AIP chili recipe!!! I heart you so mucho right now :-) Bless you….bless you….

  • Barney says

    Is there any CHILI in this recipe??

    • Mickey says

      Barney, no, chili is not allowed because it is a nightshade spice. That is why I have “chili” in quotes :)

  • Annemiek says

    We love it! Thanks so much for sharing. It’s great to have a different flavour to add to our repertoire. Wondering if we could add some heat by adding finely chopped raw radishes (is that a veg in english?), I do miss spicy tasting dishes sometimes on the AIP.

    • Mickey says

      Annemiek, I do think fresh radishes would be a great topping! What an awesome idea :)

  • Jenni says

    Looks delicious! Is there a way to print your recipes that I’m not seeing? Thanks!

    • Mickey says

      Jenni, I’m working on implementing that functionality soon! It takes re-formatting all of the recipes on my site, so I have been putting it off for awhile :)


  • Julie says

    Just made this for lunch and it was deliciously satisfying! I even fed it to my picky hubby and he loved it :)

  • Kate says

    This is indeed MAGIC chili! My almost 7 year old son ate an entire bowl of it tonight!! I often have to fight to get him to eat veggies and he LOVED it!! So do the rest of us :) THANK YOU! I can’t wait to get your cookbook. -K

  • Lori says

    Can you taste the beets in this? It looks good, but I hate beets.

  • Kristen says

    Killer! Mickey does it again. I used those pre-packaged “I love beets” that come pre-peeled and cooked. Grated easily right into soup pot. Otherwise I added little sweet potato and cardamom and the fresh oregano it calls for was really fresh and good (from wf). Wonder if cardamom is ok on AIP. Really was shocked how good this tasted in the end, I frankly wasn’t in love with the smell as I was cooking it, but I totally changed my mind after it all cooked together and give it an A+.

    • Deana says

      Cardamon, from what I understand, is one of those “grey area” spices, along with vanilla and black pepper. It comes from the fruit or berry of the plant. According to Sarah Ballantyne, it is best to eliminate initially. However I do beleive these grey area foods (such as these spices) can be reintroduced fairly early. She has a great post about spices:

      Hope this helps!

      Ona side note, I plan to makes this “chili” this weekend. I have made the sweet potato one of Mickey’s and LOVED it! 😀

  • […] AIP Magic Chili, with added horseradish powder. 1 cup dandelion root […]

  • Sharon says

    What if you don’t have bone broth? It’s just me and I don’t often cook because too much gets wasted.

    • Mickey says

      Sharon, I really recommend using the broth. It makes the soup. Have you considered making a batch and freezing what you don’t use?


  • christina says

    I am a huge parsnip and beet fan, so I was sure I would like it, but my husband enjoyed it just as much. I didn’t have bone broth. I still have to master that bit, so I used some store-bought stock instead. I have been suffering from Hidradenitis Suppurativa for 20 years and I am currently trying to find out if dietary changes might help. Love your website!

    Greetings from Germany,

    • Mickey says

      Thanks for the feedback–I hope you see some improvement soon! If you haven’t checked out Tara Grant’s book, The Hidden Plague, I highly recommend it for anyone suffering from HS.


      • christina says

        I thought my comment was gone, but you even answered it. I totally missed that. Yay! 😉

        It was Tara’s book that led me to your website. :) At first, I was super skeptical, but I think a moderate to low amount of carbs and no nightshades has brought significant relief for me so far. It’s only been 6 weeks and I am not even on the full AIP. I love Paleo, so AIP was not as outlandish and restrictive as it may seem to people who eat the standard American diet (which is even worse than the German standard diet, but not much).
        Thanks for reading!

  • christina says

    This recipe has quickly become a staple for my husband and I. I wonder if pure Wasabi powder would be okay to spice it up, although I do fully enjoy the mild version.

  • I am in love with this recipe, I use it as a breakfast option! Delicious!

  • Jennifer Steidl says

    I am assuming that a yellow beet will work too. That is what came in my weekly vegetable bin.

  • Amanda says

    I made this for my family tonight and it was perfect. Thanks Mickey!

  • Liz says

    Delicious!! I was surprised by how good this was. Thanks so much!

  • Trying this one tonight. Question: my husband is strict with counting calories, so I have to calculate for this recipe. It says it serves 6. How big is a serving? 1 cup…2 cups? Thanks!

    • Mickey says

      I’m not sure, it really depends on the vegetable quantities, but probably around 1 1/2 cups. :)


  • […] Magic “Chili” (courtesy of Autoimmune Paleo) […]

  • What does the beet contribute? Is it mostly color or does it change the flavor a lot? We hate beets, and I wonder if I could leave it out or if that would ruin it – or if we’re just doing something wrong when we try to cook beets.

    I always scrub them well, but EVERY way we’ve prepared them, no matter how little of the dish is beets, it makes the whole dish taste like dirt. My sister tried a little bit of beet in a whole blenderful of smoothie and almost gagged. Do we just have weird taste buds, or are we MISSING something when we prep our beets?

  • Rachel says

    This turned out really great when we made a couple weeks ago, but I have to say it smelled like it was going to be a lot more filling than it was. So, what we did the next night was we poured the “chili” over leftover plantain mash. That really made it feel more filling. I think this time I’m going to add plantains to it from the start…or maybe sweet potatoes.

  • […] Casserole (courtesy of Meatified) Lebanese Pork Hand-Pie (courtesy of Grazed & Enthused) Magic “Chili” (courtesy of Autoimmune Paleo) Nightshade-Free Shepherd’s Pie (courtesy of The Curious […]

  • […] blogs that gave me inspiration for this recipe – Autoimmune Paleo, where I found the original stew recipe I use so much at home (I sub turkey for the beef, and chicken broth for the beef broth), and […]

  • Trying this tonight

  • Duffy says

    Made a double batch of this tonight for guests and everyone loved it!!! Even my super picky 6 yr old!

  • […] I made AIP carrot ginger soup (from Mickey Trescotts AIP cookbook), AIP cinnamon beef stew, AIP Magic chili, homemade chicken soup, butternut squash puree and homemade sausage patties.  I did this all at […]

  • Lee Anne says

    Can you use turkey or chicken bone broth? Or does it have to be beef? I always see bone broth in recipies and was wondering if it matters… Thanks!

  • April says

    So my husband is allergic to most fruits/veggies. He can’t eat plants with similar protein structures to grass, birch or alder without risking vomiting, diarrhea, severe hives and anaphylaxis. This leaves him with berries, leafy greens, potatoes, green beans, corn, peas and animal protein. He has a severe reaction to carrots and chilli peppers and tomatoes. Do you think leaving the carrots/parsnips out of this would change it dramatically?

    • Mickey Trescott says

      It will be a different flavor, but you can definitely swap the root veggies he can’t tolerate for different ones and it will come out just fine!


  • Omg, Mickey…this was SO GOOD. For all of those people wondering if you can taste the beets or the parsnips or whatever…you can’t taste ANY of the ingredients more than the others! There’s NO beet/dirt flavor. I’m not a fan of beets or parsnips or even cooked carrots for that matter and I can not stop eating this “chili”. My daughter (who is suspicious of anything Paleo…or beets…or carrots…or parsnips…) ate two big bowls! This one is a total keeper. I made it exactly as written except that I browned the beautiful grass-fed fatty beef first, pulled it out with a slotted spoon, then cooked the veggies in the fat. I didn’t want to waste any of it! Thank you, so much. <3

    • Mickey Trescott says

      Yay! Happy you guys liked it :)


    • Kasey says

      Tara, That is a great idea!
      I just discovered this website yesterday and I made the Magic Chili last night and I LOVE it!

      • Mickey Trescott says

        Thanks for being here and glad you enjoyed the recipe!

  • […] Magic Chili – Autoimmune Paleo – Mickey Trescott […]

  • Martha says

    Just made this and it is indeed magic! The beets dissolved beautifully in the broth to make a thick chilli. I was worried about it being watery so I added another beet for good measure. The result was rather sweet but still good. Next time I think I’ll reduce the carrots and parsnips by half and add an extra onion to combat the sweetness.

    The only other changes I made was adding half the seasonings to the meat as it browned, using my turkey broth from Christmas and also adding mushroom powder for some umami goodness :)

    Great recipe!

  • Tiana Ringo says

    I made the Magic “Chili” tonight. It is definitely a keeper! I added a small amount of raw ginger to my bowl for just a little heat. I will definitely be making this again. Thanks for another amazing recipe. :-)

  • […] 2. Magic Chili […]

  • Terri says

    This is absolutely wonderful. I used grass fed bison Instead of beef. I feel the healing way down in my soul!_

    • Mickey Trescott says

      I am so happy you are enjoying the recipe! Cheers!

  • […] Inspirasjon til denne gryta har eg henta her. […]

  • Amy says

    Hi Mickey!
    Just wondering if this can be frozen after its done cooking? Thanks!

    • Mickey Trescott says

      Yes this recipe freezes quite well!

  • […] Magic “Chili” by Autoimmune Paleo […]

  • Diana says

    This is magic. Have printed out a copy and stuck it inside your cookbook. Freezes beautifully. Thank you!

  • […] Prepare a nightshade free version of the ‘chilli’ beef, check out this recipe. Omit peppers and tomatoes from the salad and replace with extra cucumber, radish and grated […]

  • […] morning, I woke up and had the last of this amazing Magic Chili for breakfast. After I dropped the oldest off at school, I came home with the two littles and did a […]

Leave a Comment

Rate this recipe: