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).
[Updated Post – August 2015] Since I first posted this simple little paleo slow-cooker recipe in 2013, I’ve been truly humbled by the many wonderful comments and emails I’ve received from paleo peeps.
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 up the best paleo recipes I possibly can for you here in my hot little Arizona kitchen all worthwhile. And, so much fun!
Now, back to the chili…
I created this recipe when I was still pretty much a paleo newb myself.
I was craving a steaming bowl of hearty beef chili at the time…but now that beans and cheese were off the menu, I had to get really creative for the paleo version.
That’s why all the veggies in this recipe. They really do help make up for the traditional stuff that got the big paleo heave-ho. Nothing better than healthy, slow-cooked veggies to make it hearty and satisfying.
Now before you start to think this recipe must be a vegetarian’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 really earns this paleo dish the right to be called a chili is this: the special combination of herbs and spices. There are a lot. But all are very common ingredients you probably have in your 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, if you were born with an asbestos tongue, then by all means crank up the heat – add yet another spicy pepper of your choice and/or sprinkle in extra cayenne.
Follow these basic guidelines and you’ll get your first 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
- 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
- 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
- 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!