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Hearty and soul-warming paleo chili, loaded with extra veggies and familiar flavors. And here’s the best part…your slow-cooker does most of the work for you on autopilot! (I added a quick demo video below the recipe if you need a little overview).
You all are the best, and I just wanted to shout out a big“thank you!” to everyone.Your kind words make my crazy obsession with whipping upthebest paleo recipesI possibly canfor you here in my hot little Arizona kitchen allworthwhile. And, so much fun!
Now, back to the chili…
I createdthis recipe when I was still pretty much apaleo newb myself.
I wascraving a steaming bowl of hearty beef chili at the time…but now thatbeans and cheese were off the menu, Ihad to get really creative for thepaleo version.
That’s why all the veggies in this recipe. They really do help make up for the traditional stuffthat got the big paleo heave-ho. Nothing better than healthy, slow-cookedveggiesto make ithearty and satisfying.
Now before you start to think this recipe must be avegetarian’s dream, let me set the record straight:there’s some serious meat in this chili! A good 2 pounds is going in the pot (ground beef or turkey–your choice) nicely browned with sautéed garlic and onions.
And what reallyearns this paleo dish the right to be called a chiliis this: the special combination of herbs and spices. Therearea lot. But all are very common ingredients youprobably have inyour spice rack right now.
Now, let’s talk about your taste buds for a second. In particular, your palate’s sensitivity to spicy ingredients…as in jalapeños and cayenne.
Here’s why I bring this up…I’ve been told this chili needs: 1) more heat, 2) less heat, or,3)it’s just about right. Take your pick…opinions differ because taste buds do too,
Not a problem. Here’s how to easily adjust this paleo chili to suit your own personal taste…
If you know you don’t like moderately spicy food, I suggest you omit the cayenne and jalapeño and consider backing off on the chili powder a little too – go with 2 tablespoons instead of 3.
On the other hand, ifyouwere born with an asbestos tongue, then by all meanscrank up the heat – add yet another spicy pepper of your choice and/or sprinkle in extra cayenne.
Follow these basic guidelinesand you’ll getyourfirst batch pretty close to perfect. Then the next time you make it, you’ll nail it for sure.
And if you want to see a quick preview of all the steps, watch the 60-second video below the recipe.
Alright, enough chit-chat. You’re ready to make some awesome paleo chili!
Here’s the easy paleo recipe…get to it! :)
Hearty Paleo Crockpot/Slow-Cooker Chili Recipe
Bold and beefy with lots of fresh veggies…and best of all, it's 100% paleo and even Whole30 compliant. Full of flavor and warmth to chase away those cold winter days.
Course Entree
Cuisine American
Keyword chili, paleo, gluten-free, meat, vegetables
Cook Time 6 hours hours
Servings 10 Servings
Author by Trina
Ingredients
- 2 lbs. ground beef or turkey
- 1 onion diced
- 3 cloves garlic minced
- 2 bell peppers (a red and green one recommended) both diced
- 1 cup carrots finely diced
- 1 cup celery diced
- 1 jalapeno minced
- 1 28-ounce can of crushed or stewed tomatoes
- 1 14-ounce can of diced tomatoes
- 1 15-ounce can of tomato sauce
Spices
- 3 Tbsp. chili powder
- 1 Tbsp. oregano
- 1 Tbsp. basil
- 2 tsp. cumin
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. onion powder
- 1/2 tsp. cayenne
Garnish (optional but highly recommended!)
- 4 strips of cooked bacon crumbled
- 1-2 avocados diced
Instructions
Sauté onions and garlic together in a large saucepan over medium heat
Add in ground beef (or turkey) to the saucepan and cook just until browned. Drain excess fat
Transfer the cooked onions, garlic and meat to your crockpot/slow-cooker
Add all the above vegetables and spices (except garnish ingredients) to the crockpot
Give the pot a good stir
Set crockpot to LOW, cover, and slow cook for about 6 hours
Spoon into individual bowls. Garnish with crumbled bacon and avocado slices
Serve hot and enjoy!
Notes
Adjust jalepeño, cayenne, and chili powder to suit your own personal taste. As written, the recipe is moderately spicy in my opinion. You might want to glance through this post’s comment section for more helpful advice from other paleo cooks. :)
