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