Paleo Crockpot Chili

Anthony Mucurio • September 10, 2019
A top-down view of a bowl of chili with red beans, corn, and ground meat, garnished with herbs, next to chili peppers.

We love chili. It is a quick and an easy meal that will last an entire week. Back in September we posted our Spicy Sweet Potato Chili and here is another chili recipe to add some variety!

Yields: 8-10 Servings

Ingredients

  • 2 lbs. of ground beef or turkey

  • 1 onion, diced

  • 3 cloves of garlic, minced

  • 1 red and 1 green bell pepper, both diced

  • 1 cup of carrots, finely diced

  • 1 cup of celery, diced

  • 1 jalapeno, minced

  • (1) 28-ounce can of crushed or stewed tomatoes

  • (1) 14-ounce can of diced tomatoes

  • (1) 15-ounce can of tomato sauce

Spices

  • 3 Tbsp. of chili powder

  • 1 Tbsp. of oregano

  • 1 Tbsp. of basil

  • 2 tsp. of cumin

  • 1 tsp. of salt

  • 1 tsp. pepper

  • 1 tsp. onion powder

  • 1/2 tsp. of cayenne

  • About 4 strips of cooked bacon, crumbled

  • 1 or 2 avocados, diced

Instructions

  1. Sauté onions and garlic together in a large saucepan over medium heat

  2. Add in ground beef (or turkey) to the saucepan and cook just until browned. Drain excess fat

  3. Transfer the cooked onions, garlic and meat to your crockpot/slow-cooker

  4. Add all the above vegetables and spices (except garnish ingredients) to the crockpot

  5. Give the pot a good stir

  6. Set crockpot to LOW , cover, and slow cook for about 6 hours

  7. Spoon into individual bowls. Garnish with crumbled bacon and avocado slices

  8. Serve hot and enjoy!

Notes

Adjust jalepeño, cayenne and chili powder to suit your own personal taste. As written, the recipe is moderately spicy  in my opinion. You might want to glance through this post's comment section for more helpful advice from other paleo cooks.

http://www.paleonewbie.com/paleo-crockpot-chili-recipe/

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