Crockpot Paleo Chili


Crockpot Paleo Chili

October 15, 2016 Jennifer No Comments

For this chili I was inspired by this recipe from Lynnae McCoy.

I made a few adjustments for my version of this paleo chili. Instead of the canned pumpkin, I use 1 small butternut squash and I also use chopped red bell pepper, zucchini, and carrots. I throw these in around 45-min before meal time for crispier veggies.

Not into ground beef? Use ground turkey or elk ( we do live of the Pacific North West!)

Not into meat? Level 1-2 can use cans of beans. For a meatless level 2 or 3, use chopped mushrooms instead.

Crockpot Paleo Chili

Ingredients:

  • 2 lbs ground chuck
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 small butternut squash, pureed or 1 29-ounce can of organic pumpkin puree
  • 14.5 oz can fire-roasted diced tomatoes
  • 3 Tbsp chili powder
  • 1 small died jalapeno or serrano pepper (if you like a little kick)
  • 2 tsp cumin
  • 1 tsp ground black pepper
  • ½ tsp salt

Let’s Do This!

  1. Brown ground beef.
  2. Add all ingredients to a slow cooker. Mix well.
  3. Cook on low for 6- 8 hours.
  4. Optional: for last hour, add in chopped zucchini and other veggies.
  5. Serve with shredded red cabbage, sliced olives, sunflower seeds, shredded carrots, cilantro and whatever toppings you like.

 

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