Imagine crisp fall air, cozy fireside nights, and your favorite chili recipe of all time. That quintessential hearty flavor coming from members of the savory nightshade family. Tis’ the bustling season of sweata’ weatha’!

If you were unaware like me before it impacted my life, nightshades are a group of plants that includes tomatoes, tomatillos, all types of peppers, eggplant, potatoes (except sweet potatoes!), and tobacco. Nightshades are unique because they contain small amounts of alkaloids, a chemical used medicinally, found in both morphine and quinine. But for some folks, nightshades are foe, not friend. Welcome to the nightshade allergy life.

As you may have read in my Beet Paste post, my husband became allergic to tomatoes in recent years, so I made it my mission to discover a way to make a nightshade-free chili. As I was experimenting and talking about it with others, I heard from several more people that tomatoes, also, affected them negatively. For some, it gave them nasty acid reflux; for others, it gave them bad cramping and stomach pains. Well I’m here to say no need to live in pain and no need to live without chili!

This recipe combines the earthy depth of sage and fennel, providing their anti-inflammatory and digestive-supporting properties, with the warmth of cinnamon and clove, both rich in antioxidants intended to clear our cells of attackers (free radicals). Turmeric boosts the anti-inflammatory benefits, while the 8-mushroom powder brings an immune-supportive blend of vitamins and minerals.

Replace the spice from chili powders used in other chilis with fresh cracked black pepper to bring a bit of heat, while enhancing the body’s absorption of turmeric’s active ingredient, curcumin which aids in memory and overall brain health.

Bulk-making this blend is a game-changer: just keep a jar handy on your counter, and you’ll have a perfect seasoning for hearty chili, a quick rub for your favorite meat, or a zippy zing for a yummy bean dip!

NSF Chili Spice Blend Recipe

Yield: Approximately 12 oz (4 chili recipes)

Cost of Goods: $15, $4.50 per “chili packet”

Ingredients:

½ Cup of Ground Black Pepper
2 TBSP Celtic Salt or Himalayan Pink Salt
4 TBSP Fennel
3 TBSP 8-Mushroom Powder
2 TBSP Oregano
2 TBSP Sage
2 TBSP Ground Ginger
1 TBSP Thyme
1 TBSP Ground Turmeric
1 TBSP Garlic Powder
1 TBSP Ground Mustard
1 TSP Ground Cinnamon
1 TSP Ground Clove

Utensils Needed:

16 oz Jar
Measuring cups & spoons

Get ‘Er Done:

Add all of your ingredients to a 16 oz jar. Shake it up, and voila!

Notes about this recipe:

Many of the spices can be found on Amazon by clicking on the links above. Living in a food desert, this is one of the major ways I save on organic ingredients. And while you won’t use everything you purchase in one recipe, the hope is that you do use it all! You may even find the spices at a lower cost out in the shopping world! Buena suerte!
If you like a spicier chili, double your portion of Ground Ginger and add a bit more Ground Black Pepper. Fresh Ground Black Pepper has more zing than store bought ground pepper, FYI.
The 8-Mushroom powder offsets the sweet beet flavor. And you get vitamins and minerals from 8 different mushrooms without having to eat them!
Use ⅓ cup of the spice blend for a 1 pound meat chili recipe or veggie chili recipe. Something that fills your dutch oven. You can always add more or less based on your personal preference!
If you would like to purchase a premade Single Recipe Pack- $8, or a Bulk Jar- $24, fill out this form!

NSF Chili Spice Blend