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.
2bell peppers (a red and green one recommended)both diced
1cupcarrotsfinely diced
1cupcelerydiced
1jalapenominced
128-ounce can of crushed or stewed tomatoes
114-ounce can of diced tomatoes
115-ounce can of tomato sauce
Spices
3Tbsp.chili powder
1Tbsp.oregano
1Tbsp.basil
2tsp.cumin
1tsp.salt
1tsp.pepper
1tsp.onion powder
1/2tsp.cayenne
Garnish (optional but highly recommended!)
4strips of cooked baconcrumbled
1-2avocadosdiced
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. :)