In getting a jumpstart on my “No Excuses November” challenge, I decided to make a big batch of my favorite Paleo crockpot chili. This is perfect for the early chill of Fall. Top with some guacamole for an extra boost of healthy fats.
This post originally appeared on getfitandglam on 11/11/2013
Low-Carb Crock Pot Chili
- 1 lb of ground beef (or turkey, chicken, or meat-free substitute)
- 2 bell peppers chopped
- 8 oz mushrooms washed and sliced
- 1 onion chopped
- 15oz canned diced tomatoes
- can of beans (whatever variety you prefer kidney, black, pinto) [OMIT THESE FOR A PALEO CHILI]
- 2 Tbsp chili powder
- 2 tsp garlic salt
- pinch of crushed red pepper flakes (optional)
- 1 tsp paprika
- 1/8 tsp cayenne pepper
- 1 Tbsp olive oil
- shredded light cheddar cheese (optional)
- light sour cream (optional)
- guacamole (optional)
Set up crock pot (I use these liners which make clean up a snap). Turn it on to low heat and if you have a timer, set for 8 hours. Add canned tomatoes and beans. Heat olive oil in a pan until warm. Add peppers, onion, and mushrooms and sauté until onions are transparent.
Add the vegetables to the crock pot. Mix together the chili powder, garlic salt, red pepper flakes and cayenne pepper in a small bowl. In the same pan used for the vegetables, coat the meat with half of the seasoning mix and cook until brown. Add the browned meat to the crock pot and mix thoroughly. Add the rest of the seasoning mix to the crock pot and stir until all the seasonings are mixed in. Cook for 6-8 hours on low and serve topped with cheese, sour cream and/or guacamole. [Only guacamole for a Paleo chili bowl].