‘Hold the Beans’ Paleo Chili in the Slow Cooker

paleo chili, beanless chili, healthy chiliMmmm… chilli…

Its about the only thing I enjoy about the winter; a hot bowl of chili when the weather is anything but. Don’t ask me why I live in New England.

This recipe is one of my faves. Being Paleo, it is without all the beans you have come to expect to see in chili; they are replaced by a heaping portion of veggies, keeping this super hearty and nutritious.

I do like my chili a bit spicy, but you can easily omit the jalapeno and cayenne if you prefer a milder version. Enjoy and stay warm šŸ™‚

‘Hold the Beans’ Paleo Chili in the Slow Cooker

  • 2Ā pounds ground beef, grass-fed, hormone free
  • 4 cloves garlic, chopped
  • 2 TB coconut oil
  • 1 large onion, diced
  • 4 medium carrots, chopped
  • 1 large green pepper, chopped
  • 1 large red pepper, chopped
  • 1 large sweet potato, chopped
  • 3 TBĀ chili powder
  • 2Ā TSPĀ ground cumin
  • 1 TSPĀ oregano
  • 1 TSPĀ salt
  • 1 TSP ground black pepper
  • 1 TSP white pepper
  • 1/2 TSP cayenne pepper (optional)
  • 1 small jalapeno pepper, chopped (optional)
  • 1 (or 2) 15-ounce can tomato puree or tomato sauce (If chili seems too hearty or thick for your liking, you can add another can)
  • 1 28-ounce can choppedĀ tomatoes

– Heat a large skillet over medium-high heat with coconut oil. Add ground beef and cook until no longer pink, breaking up the meat into bits/crumbles while cooking. Drain and discard grease.

– In the pot of a slow cooker, add chopped tomatoes, tomato puree/sauce, jalapeno, onion, garlic, carrots, sweet potatoes, peppers and all spices. Stir to combine.

– Add cooked beef. Stir to combine.

– Cook on high for 6 1/2 – 8Ā hours. Taste and add additional salt and pepper or spices if needed.

 


 

Want more Paleo recipes?

Leave a Reply

Next ArticleDate and Nut Butter Chocolate Paleo Dessert 'Truffles'