Sweet and Spicy Paleo Crockpot Chili

Hello Paleo comfort food!


I used to love making (and eating) chili. I haven’t made it since I switched to a Paleo diet 3 years ago. No beans. How can you make chili without beans!?!

A Paleo chili recipe popped up in my Pinterest home feed a few weeks ago. Looked good. Made it. Blech. Not nasty enough to throw out but not chunky enough or tasty enough to make again.

I was determined. I tried to find the¬†recipe I used pre Paleo. I couldn’t find it, but I did find another recipe for vegetarian chili that I must have used at one point. I used parts of that recipe with parts of the Pinterest recipe and added a few things I thought would make it work.

I just finished eating four bowls of it! It’s a keeper. But I’m a little too full.

Sweet and Spicy Paleo Crockpot Chili


1 lb. ground grass-fed beef (or ground organic turkey)

28 oz. can diced tomatoes

10 oz. can diced tomatoes with jalepeno and cilantro (or whatever Mexican style tomatoes you can find)

10 oz. salsa ( I used medium heat. Use hot if you like chili very spicy!)

1 small yellow or white onion (diced)

1 small purple onion (diced)

1 green bell pepper (optional)

2 large sweet potatoes (peeled and cut into bite-sized chunks)

1/2 tsp salt

1/2 tsp garlic

1 1/2 tsp ground cumin

2 Tbsp chili powder


  1. Put ground meat in crock pot. Use a spoon to break into small chunks.
  2. Add all other ingredients to crock pot.
  3. Stir well.
  4. Cook on low for 5-6 hours.


*This recipe is also Whole 30 friendly.