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!
2Tbsp cooking oil (I chose coconut oil or olive oil)
2lbs. ground beef (or ground meat of choice)
1-2Tbsp chili powder
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!
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!Ingredients
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!
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. 🙂
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
Sliced avocado or guacamole
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!