I remember the last time I had chili vividly. The Stillers were playing in Super Bowl XLIII. We were at a friends for the feast game.

I had been munching on spicy red pepper hummus. Devouring fresh bell peppers and cherry tomatoes. And eating more than my fair share of potato chips. And had a heaping bowl of the most amazing vegetarian chili.

I also remember ending the night flat on my back and in tears due to the most intense back pain I have ever experienced. And having yet another migraine flare-up.

I only found out later that the pain {back and head} was triggered by the food I had eaten. And that they all happened to be in the Nightshade Family {white potatoes, tomatoes, peppers, eggplant, cayene pepper, chili powder, etc}.

That was the last time I had chili.

But I still thought about chili. Particularly when it got cold. And wanted to be able to enjoy it again. But, how? The main ingredients were all things that I couldn’t eat.

It was time to do a little research. Time to get creative. And, frankly, time to put chili back on the menu.

We served ours with a side of savory corn bread a la Fran Costigan and the More Great Good Dairy Free Desserts.

Embelly White Chili

Ingredients:

• 2 tbs olive oil
• 1 medium onion, chopped
• 2-3 carrots, chopped
• 1 sweet potato, peeled and cubed
• 1 can northern beans, drained and rinsed
• 1 can cannelloni beans, drained and rinsed
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp dried oregano
• 2 cups vegetable broth
• 2 tbs whole wheat flour*
• salt and pepper to taste

Directions:

1. Heat oil in a medium to large pot over medium-high heat.
2. Add onion; cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in carrots and sweet potatoes. Cook for another 5 minutes.
4. Add in oregano, cumin and coriander. Cook, stirring occasionally, until fragrant. About 1-2 minutes.
5. Stir in beans and broth; bring to a simmer.
6. Cook, stirring occasionally, for 20 minutes or until sweet potatoes are tender.
7. Serve.

For your reference:
This recipe is vegetarian and vegan. It is also nightshade free {!}, dairy free, soy free, egg free, cinnamon free, and contains no msg.

*This recipe can be made wheat free and gluten free if you substitute the whole wheat flour with rice flour or arrowroot powder.

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