I remember the last time I had chili vividly. The Steelers 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 a spicy 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, cayenne pepper, chili powder, paprika…).
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.
Sweet Potato + White Bean Chili (Nightshade Free)
- 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
- salt and pepper to taste
Heat oil in a medium to large pot over medium-high heat.
Add onion; cook, stirring occasionally, until softened, about 5 minutes.
Stir in carrots and sweet potatoes. Cook for another 5 minutes.
Add in oregano, cumin and coriander. Cook, stirring occasionally, until fragrant. About 1-2 minutes.
Stir in beans and broth; bring to a simmer.
Cook, stirring occasionally, for 20 minutes or until sweet potatoes are tender.