We admit it…we can hardly wait for the weather to chill off enough so we can enjoy a hearty bowl of chili! And here’s a perfect recipe for the crock pot adapted from Sugar Free Mom.
It’s very simple to prepare, so you can toss it together in a few minutes before you head out the door and let it cook all day long. Voila! Dinner will be ready when you get home!
If you’re yearning for something tasty to go with your chili, check out this recipe for Low Carb Paleo Tortillas at The Wholesome Yum. We think it’s the just the thing to go with a steaming bowl of chili!
Crock Pot Chili – Hold the Beans
Gluten free, Paleo, Makes up to12 servings
- 3 lbs ground beef (organic, grass-fed is preferred)
- I cup diced green or red pepper
- 1 medium red onion, diced
- 1 medium sweet (Vidalia) onion, diced
- 4 cloves garlic, minced
- 1 can 28 ounces crushed tomatoes
- 6 cups organic beef broth
- 2 tbsp tomato paste
- 14 oz tomato puree
- Optional – 1 Tbsp canned diced green chiles
- 1 Tbsp chili powder
- 1 Tbsp Cumin, ground
- 1 Tbsp cocoa powder, unsweetened
- Ground black pepper to taste
- Salt to taste (we like Pink Himalayan Salt)
1. In a large skillet, sauté your ground beef in 1 Tbsp olive oil until no longer pink. Then, add the peppers, onion, and garlic until softened and onions are translucent.
2. Stir the dry seasonings into the beef and vegetables, then transfer it all into the crock pot.
3. Add all remaining ingredients into the crock pot and stir to combine.
4. Cook on low 8 hours or high 4 hours.
Note: if your skillet isn’t large enough, you can cook your meat and vegetables separately in batches, and add your seasonings to the meat. Just transfer your seasoned meat into the crock pot, then cook your vegetables in the same skillet and add a little more oil, if needed.
We like to add diced tomatoes, avocado, and cilantro as a garnish. What’s your favorite topping?
Give it a try, and let us know how you like the recipe!
Donna Stephens, BCN, CNHP, LDHS