Perfect for a cold winter day as well as for casual entertaining, this Paleo Crockpot Chili is about as easy as it gets.
In fact, it’s become my go to recipe for hosting dinner guests. If you’ve eaten at my home in the last year or so, it’s likely you dined on this Paleo Crockpot Chili. Since our guests continue to rave about the recipe, I thought my Yankee Homestead readers might enjoy it, too.
Loaded with extra veggies, this Paleo Crockpot Chili recipe packs a nutrient-dense punch. The recipe is very versatile! Feel free to switch out the extra carrots and zucchini for whatever veggies you have on hand.
I always try to pack in as many veggies as possible because my family barely notices them when disguised in this chili! My current record is 13 different veggies, many of them from our own garden. #momwin You’ll want to keep the mirepoix mix for good flavor, and the red peppers for sweetness.
The tomato ingredients are flexible, too. I often vary the types (diced/crushed/sauce) according to what’s on my pantry shelves.
And finally, the amount of cayenne pepper will determine the heat of your final product. When I’m hosting a crowd, I tend to multiply the recipe and make at least one mild pot and one spicy.
Don’t be afraid to double or triple the recipe. It’s my opinion that you can’t have too much chili! Leftover chili freezes well and makes a super quick and easy future meal.
- 2 lbs. ground beef
- 2 TB coconut oil
- 1 12-oz bag mirepoix (or about 1 cup each of fresh or frozen chopped onion, carrots & celery)
- ½ bag of frozen chopped fire roasted red peppers (or about 1 cup fresh chopped red pepper)
- 1 cup raw matchstick carrots (or frozen diced carrots)
- 1 cup shredded zucchini
- 3 cloves garlic, minced (or more, to taste)
- 1 28-oz can diced fire roasted tomatoes
- 1 14-oz can tomato sauce (or 1 pint home-canned sauce or 1 14-oz can diced fire roasted tomatoes)
- 1 diced jalapeno (optional)
- 3 TB chili powder
- 1 TB oregano
- 1 TB basil
- 3 tsp cumin
- 1 tsp onion powder
- 1 tsp unrefined sea salt
- 1 tsp ground black pepper
- cayenne pepper, to taste
- Place frozen and raw veggies (except for tomatoes) in a large pot on the stove with about 2 TB coconut oil.
- Cook over medium heat until frozen veggies are soft and most of the liquid is gone.
- Add garlic to the pot and cook a few minutes more.
- Transfer veggies to the crockpot.
- Use the same pot to brown the ground beef on the stovetop.
- Transfer cooked meat to the crockpot.
- Add remaining ingredients to the crockpot: tomatoes, tomato sauce and seasonings.
- Stir well.
- Cook for 6-8 hours on low.
- Serve with diced avocado. (We're not strictly Paleo, so we also add organic full fat sour cream and shredded raw cheddar to our chili.)
- To prepare this Paleo Chili without a crockpot, simply follow the same steps using one large pot on the stovetop. Bring to a boil, then reduce to low and simmer for 2-3 hours. Stir occasionally and add extra liquid if necessary.
Kathleen Henderson is the yankee behind the homestead. Follow along as we grow real food and three boys while renovating a 20-acre farm in northern Virginia. Do you love homegrown food, Paleo-ish recipes, and natural living? You’re in good company! Let’s grow together…