Sweet and Spicy Paleo Crockpot Chili

Hello Paleo comfort food!

paleo-crockpot-chili

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

Ingredients:

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

Directions:

  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.

Summer Vegetable Sauté

Summer is winding down, and some people are looking forward to fall and cooler temps, but many people (especially in the South) are still harvesting delicious veggies from their gardens and picking up great produce at their farmer’s market.

Chefs know sauté means to fry quickly over high heat, but I encourage you turn the heat down and cook this dish a little slower to retain the vitamins and minerals that are so easily lost when cooking over high heat.

I like to make this as a side dish, but you could also make it a meal by adding cooked chunks of chicken. Cook up this healthy dish before summer’s end!

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Summer Vegetable Sauté

Prep: 10 min. Cook: 15 min. Total time: 25 min.

Ingredients:

2 Tbsp ghee or grass-fed butter*

1 1/2 cups asparagus (ends trimmed and cut into 1-inch pieces)

1 1/2 cups green zucchini (cut into bite-sized pieces)

1 1/2 cups yellow crookneck squash (cut into bite-sized pieces)

1 1/2 cups grape tomatoes (cut in half)

1/2 cup purple onion (cut into 1-inch chunks)

2 cups cooked chicken (optional)

1/4 tsp garlic powder

1/4 tsp salt

2 tsp Italian seasoning

pepper to taste

Directions:

Melt the ghee in a 10-inch frying pan over medium-low heat.

Add all ingredients and stir occasionally.

Cook for about 15 minutes until crisp tender.

 

*Paleo means dairy and grain free. Strict Paleoists do not eat butter. Ghee is clarified butter (the lactose and casein proteins have been cooked out of the butter). Although ghee is technically butter (dairy), I use ghee in my recipes because it is free of the common allergens that bother many people. Use ghee if you are following the Whole30 diet.