I love bean chili. I had a version of this that I made with salsa which I made several times a month before giving up nightshades. This is is not only a great substitute for that chili but also well-loved by my daughter. I know this ingredient list is long, I apologize for that, but the flavor really needs to be developed, and thus the long list.
Nightshade-Free Chili Recipe
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1 (15-ounce) can black beans- including liquid
1 (15-ounce) can chili beans (I use Westbrae’s mix of three beans)- including liquid
1 cup pumpkin puree
1 cup corn (fresh or frozen)
1/4 cup dried cranberries
1 shallot, chopped
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dillweed
1-2 teaspoons whole grain prepared mustard (not Dijon- use to your tastes)
1/4 teaspoon tamarind concentrate (adds a nice tang but optional because let’s face it- you probably don’t have any)
1 cup petite green peas (frozen- thawed)
1 tablespoon apple cider vinegar
Salt to taste
Serve with:
Basmati rice
Cashews
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In a large sauce pan combine all of the ingredients except the peas and vinegar. Bring to a simmer then add the remaining ingredients, salt to taste and enjoy!
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I am sharing this recipe on Slightly Indulgent Tuesdays, Allergy Free Wednesday, Wellness Weekend, Whole Food Fridays,
Cuter Than Gluten 
This looks amazing, Dawn! Sharing this one for sure…and can’t wait to make soon. BIG chili fans on this end. I have some roasted pumpkin in the fridge that needs to be used in something. :-)
Thanks Amber, I will be certain to share it next Wednesday on your linky too. I have been missing my blogger family, we have been sick with the flu and out of the loop for a while. Plus I got a new pet- a mammoth donkey!
Another inspiration to make chili. Thanks.
Brilliant recipe! Can’t wait to try it. I can actually eat nightshades, but this sounds too good NOT to try! :)
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