So, mastoboops, ponder with me:

I love to cook, and I love a lot of flavor profiles that are common to various world cuisines, but because of some very frustrating food allergies -- nightshades and dairy both make me violently ill -- I can't really eat, and thus don't really cook, a lot of stuff folks would recognize as authentic.

This leaves me with a question: what do I _call_ this stuff?

Right now, I've got a pot of black beans, zucchini, onion, and ground turkey in a thick sauce simmering on the stove. It's seasoned with cumin, oregano, black pepper, garlic, a hint of cinnamon, and a dash of orange peel. If it had chilies and tomatoes in it, or anywhere close to it, it'd be chili, but it doesn't and isn't. Its lineage seems obvious to me but it looks nothing like anything I've encountered or heard about from others in my limited exposure.

@literorrery This may be a strange perspective on this but to me, chile/chili/chilli has so many meanings already (the pepper itself, sauces made with it, and the wide panoply of chile-based stews) that it seems like it might still be useful. Para-chili perhaps? :)

@indi Possibly? At the same time, it isn't just this recipe with which I have this problem. I don't know if adding "para-" to the front of every dish I've had to adapt this way will work. F'rex, the Diteseo -- the sauce of Theseus -- started life as what I thought carbonara was, then an earnest alfredo, before becoming basically a Stroganoff-esque gravy as my dietary requirements evolved. It looks nothing like any of its predecessors.

@literorrery Well if it's a more general question, I've really like the sorts of names you've come up with for stuff so far, in general. :)