Chili is one of those dishes that feels almost impossible to recreate when you're avoiding nightshades, beans, and conventional spices — but this hearty bowl pulls it off beautifully. Grated beet melts into the broth and gives the whole pot that deep, rich color you'd expect from a classic chili, while cubed sweet potato adds body and natural sweetness. Ground beef, bone broth, and full-fat coconut milk make this genuinely satisfying and nourishing, not just a pale substitute for something else. The spice blend — turmeric, ginger, Ceylon cinnamon, oregano, and thyme — layers in warmth and complexity without a single ingredient that conflicts with the autoimmune protocol. A splash of apple cider vinegar and coconut aminos deglaze the pot and add that savory depth that makes you keep going back for another spoonful. Blending a portion of the chili back in at the end is a clever trick that thickens everything naturally, no flour or starch needed. Serve it to four people topped with sliced avocado and fresh parsley, and nobody at the table will feel like they're missing out on anything.
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Heat the coconut oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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