A recipe for phase 2, Plant Paradox compliant chili thats free of nightshades, legumes, and all inflammatory lectins.

Best Ever Lectin-Free Chili

Chili so good, you'll think it has tomatoes.

Course Main Course
Cuisine keto, phase 2, winter
Keyword chili
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 people


  • 1 tablespoon avocado oil divided
  • 2 pounds grass-fed ground beef
  • 4 cloves garlic minced
  • 1 medium onion finely diced
  • 3 ribs celery finely diced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 2 cups grass-fed beef broth
  • 3 ounces pine nuts
  • 1 15-ounce can sweet potato puree
  • 1 tablespoon adobo sauce from preserved chipotles
  • 2 teaspoons red wine vinegar
  • 2 teaspoons coconut aminos
  • sliced scallions and lime wedges for garnish
  • sour cream (full fat, organic) for serving (optional)


  1. HEAT 1 teaspoon oil in a large nonstick skillet over high heat. Add 1 pound ground beef and ½ teaspoon salt, and brown-breaking the meat apart with a spatula-for 3-4 minutes. Transfer to the Instant Pot, and repeat with the remaining beef.
  2. TURN heat down to medium, and heat the remaining teaspoon oil. Add the garlic, onion, and celery, and cook for 5 minutes, until soft. Add the chili powder, cumin, cinnamon, and cloves, and stir, cooking for 1 minute. Pour in the broth, scrape the bottom of the pan, and transfer to the Instant Pot.
  3. ADD the pine nuts, sweet potato puree, adobo sauce, wine vinegar, coconut aminos, 2 teaspoons salt, and pepper to taste. Cover, and use the Slow Cook program on Medium setting for 6 hours. Be sure the knob is turned to vent the steam. Serve with scallions, lime wedges, and sour cream, if desired.