Crock-Pot Paleo Chili
A warm, hearty, and easy-to-make chili perfect for cozy nights, packed with flavor and following a Paleo diet.
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
Instructions
Preparation
- If you have time, brown your meat in a pan before adding it to the crock-pot for enhanced flavor.
- Chop your veggies a little chunkier than usual to account for their softening during cooking.
- If using dry spices, consider blooming them in a pan for a minute to enhance flavor.
Cooking
- Add all ingredients to the slow cooker.
- Cook on low for 5 hours or until everything is tender.
- Avoid opening the lid frequently to maintain heat and cooking time.
Serving Suggestions
- Heap chili into bowls and top with avocado slices, chopped cilantro, and a squeeze of lime.
- 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.