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Crock-Pot Paleo Chili

A warm, hearty, and easy-to-make chili perfect for cozy nights, packed with flavor and following a Paleo diet.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Paleo
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat and Base Ingredients
  • 2 lbs ground beef or ground turkey Substitutes can include bison for a fancier taste.
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1-2 pieces bell peppers, chopped Pick your favorite color.
  • 1 can (14 oz) diced tomatoes (no sugar added)
  • 1 can (6 oz) tomato paste
  • 1 cup beef broth (or chicken)
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
Spices and Seasonings
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt to taste
  • 1/2 tsp black pepper
  • 1 piece jalapeño, diced optional for heat
Other Ingredients
  • 1-2 tbsp olive oil for browning, if desired

Method
 

Preparation
  1. If you have time, brown your meat in a pan before adding it to the crock-pot for enhanced flavor.
  2. Chop your veggies a little chunkier than usual to account for their softening during cooking.
  3. If using dry spices, consider blooming them in a pan for a minute to enhance flavor.
Cooking
  1. Add all ingredients to the slow cooker.
  2. Cook on low for 5 hours or until everything is tender.
  3. Avoid opening the lid frequently to maintain heat and cooking time.
Serving Suggestions
  1. Heap chili into bowls and top with avocado slices, chopped cilantro, and a squeeze of lime.
  2. For added heat, sprinkle thinly sliced jalapeños on top.

Notes

This chili can be made ahead of time and tastes better after a day in the fridge. It can also be frozen for meals later on. Feel free to get creative with the vegetables and spices based on your preference.