Paleo Crockpot Chili with Extra Veggies

Description

A delicious Paleo chili recipe with plenty of extra veggies. Feel free to substitute or add other veggies! Shredded cauliflower or diced sweet potato are great options, too.

Ingredients

Scale

2 lbs. ground beef
2 tablespoons coconut oil
1 12-oz bag mirepoix (or about 1 cup each of fresh or frozen chopped onion, carrots & celery)
1/2 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)
Seasonings
3 tablespoons chili powder
1 tablespoon oregano
1 tablespoon basil
3 teaspoons cumin
1 teaspoon onion powder
1 teaspoon unrefined sea salt
1 teaspoon ground black pepper
cayenne pepper, to taste

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Instructions

Place frozen and raw veggies (except for tomatoes) in a large pot on the stove with about 2 tablespoons 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.)
Stovetop Instructions
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.

Notes

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