Tag Archives: chili

Paleo Chili

This is a hearty and delicious paleo chili recipe – legume/bean free, full of veggies and a rich flavorful meat sauce. You can do this in a crock pot or regular stove top pot. This makes a wonderful meal served with Pumpkin Cheddar Muffins!

Blog paleo chili


  • 2Tbsp cooking oil (I chose coconut oil or olive oil)
  • 2lbs. ground beef (or ground meat of choice)
  • 1-2Tbsp chili powder
  • 1-2Tbsp cumin
  • 1tsp oregano
  • 1tsp allspice
  • Salt to taste
  • 1 large white onion diced
  • 4oz. tomato paste
  • 28oz. crushed tomatoes
  • 1cup water or enough liquid to cover the meat/sauce
  • Serve with avocado slices and your favorite chili toppings


  • In a large pot, add hamburger meat and onions and cook through.
  • Once thoroughly cooked, add the spice mixture and stir until combined.
  • Add remaining ingredients and simmer 1-2 hours. I usually simmer 1 hour and it tastes great. (I can’t wait too long when good food is cooking.)
  • Do not drain the liquid that’s produced when the meal/onions cook. It’s keeps the healthy fat in the dish and adds great flavor. Promise!

Thanks EasyPeas-y for the inspiration!


Chipotle Butternut Squash Stew

I clipped this original recipe out of Fitness Magazine back in 2011, and I love it!  I’ve made some alterations to it, but feel free to check out the pure vegetarian version here.  It makes a HUGE amount!  You could freeze some, but I think the leftovers are almost better the 2nd day!blog Chipotle Butternut Squash Chili-2Ingredients

  • 2 tablespoons  Olive oil
  • 1 large yellow onion, diced
  • 2 medium cloves garlic, finely chopped (I cheat and use 1 tsp out of the jar :))
  • 1 large sweet potato, cut into 1/2-inch pieces
  • 1 medium butternut squash, cut into 1/2-inch pieces
  • 2 tablespoons  chili powder
  • 2 tablespoons  ground cumin
  • 1 tablespoon  unsweetened cocoa powder
  • 1 teaspoon  cinnamon
  • 1 26 ounce can diced tomatoes with juice
  • 2 chipotle peppers in adobo, diced, plus 1 tablespoon adobo sauce (if you have small kids that are eating this, I suggest putting this as an add on for adults.  It’s DELICIOUS, but spicy!)
  • 2 cups  low-sodium chicken stock (use vegetable if keeping it vegetarian)
  • 4 cups  chopped kale
  • 1 15 ounce can black beans, rinsed and drained
  • 1 15 ounce can canellini beans, rinsed and drained (I have also used kidney beans)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Meat source (not needed, but I have hungry boys that really aren’t vegetable fans :)).  I’ve used chicken sausage, ground turkey (seasoned with salt/pepper/garlic), or really any kind of meat you want 🙂


1. In a medium stock pot, heat the oil over medium-high heat. Add the onion and garlic and cook 3 minutes. Add the sweet potato and squash; cook, stirring occasionally, 5 minutes. Stir in the chili powder, cumin, cocoa powder and cinnamon; cook 1 minute.

2. Add the tomatoes, chipotle peppers and adobo sauce, and vegetable/chicken stock. Partially cover and simmer 20 minutes.  Mix in the kale and stir until wilted. Add the beans and meat; stir to combine. Season with salt and black pepper to taste; serve.  Can serve with crusty bread, crackers, or eat as is!dit-elle-Lauren

Chicken Chili

First of all – what’s easier than awesome Chicken Chili? I don’t know.. Little prep, super easy, slow cooker Chicken Chili! This is a fantastic slow-cooker/crock pot recipe! And let me say that I haven’t always been a huge fan of the crock pot (let’s just say we have a love/hate relationship). I’ve had many recipes turn out as just a pot of mushy vegetables (well what do you expect after 8 hours of cooking?). BUT – there’s hope – some recipes lend themselves very well to the crock pot and you can rest assured that I’ll be sure to try them before posting here! I also put them to the toddler/husband test and will give options for adjusting spices, etc. 🙂 blog chicken chili


  • 1 large onion, chopped
  • 4 chicken breasts
  • 2 c chicken broth
  • 2 green, yellow or red peppers, seeded and chopped
  • 2 tsps ground cumin
  • 1/4 tsp chili powder or cayenne (careful, as this adds heat!)
  • 1 can diced fire roasted tomatoes
  • 1 Tbsp chopped jalapeno (careful, this also adds heat)
  • If you are not doing the paleo thing, a can of corn and one of cannellini beans are an excellent addition


  • Shredded cheese
  • Sliced avocado or guacamole
  • Chopped cilantro


  • In the slow cooker, combine onion, chicken, chicken broth, tomatoes, peppers, and spice
  • Cover and cook on HIGH for 4 hours or LOW for 6 hours
  • Once cooked shed the chicken with two forks
  • If you are adding corn and beans, do that now
  • Return lid and let the soup heat
  • Sprinkle desired toppings on individual bowls of soup and serve hot

So easy, so yummy!

Super mom tip: the recipe above makes a large batch. Ladle into freezer containers and store for easy re-heating!

Paleo what? What’s up with the whole Paleo thingy? Read more about my journey and some great resources on my food blog, Les Petits Pois!