You'll Want to Plug in Your Slow Cooker for This Paleo Chili Recipe

You'll Want to Plug in Your Slow Cooker for This Paleo Chili Recipe

Looking for a hearty, low-maintenance meal that’s high in protein and chock-full of veggies? Look no further than this easy Whole30-friendly, paleo chili recipe. It combines lean ground beef with bell peppers, zucchini, and sweet potatoes for a lunch or dinner that’s balanced and delicious.

When we say high-protein, we’re talking about 36 grams of the muscle-building macro per 2-cup serving. (We definitely didn’t skimp on the serving size!) If you want to cut out some carbs, you can swap out the sweet potatoes for cubed butternut squash or pumpkin. And last but not least, you’ll get 9 grams of filling fiber in each 404-calorie bowl.

This gluten-free paleo crockpot chili requires just 15 minutes of prep time and a little patience in the pot to achieve that signature slow-cooked flavor the best chilis are known for. You can cook it in 7 to 8 hours at low heat, or crank it up to high heat to cook it in half the time.

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paleo chili - ingredients in slow cooker

slow cooker paleo chili - plated chili
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Slow Cooker Paleo Chili

Course Main Course
Cuisine American
Keyword slow cooker paleo chili
Prep Time 15 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 25 minutes
Servings 4 servings
Calories 404 kcal

Ingredients

  • 2 medium onions
  • 2 medium bell peppers any color
  • 2 medium zucchini
  • 1 large sweet potato
  • 3 cloves garlic
  • 1 Tbsp. olive oil
  • 1 lb. 4 oz. raw 95% lean ground beef
  • 1 (28-oz.) can diced tomatoes, no salt added not drained
  • 1 cup water
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 2 tsp. onion powder
  • 2 tsp. dried oregano
  • ½ tsp. sea salt or Himalayan salt
  • ½ tsp. ground black pepper
  • ¼ cup chopped fresh cilantro (for garnish; optional)

Instructions

  1. Chop onions, bell peppers, and zucchini. Peel and chop sweet potato. Finely chop garlic. Set aside.

  2. Heat oil in large nonstick skillet over medium-high heat.

  3. Add beef; cook, stirring frequently, for 5 minutes, or until browned. Add onion and garlic; cook, stirring occasionally, for 5 minutes, or until onion is translucent; remove from pan.

  4. Transfer beef mixture to slow cooker; add bell peppers, zucchini, sweet potato, tomatoes, water, chili powder, cumin, onion powder, oregano, salt, and pepper.

  5. Cover and cook on low heat for 7 to 8 hours (or high heat for 4 to 5 hours).

  6. Divide evenly among four bowls; garnish with cilantro (if desired). Store unused portion refrigerated in an airtight container for up to 4 days.

Recipe Notes

  • This recipe is paleo- and Whole30-friendly. To reduce carbohydrates and glycemic index, swap butternut squash or pumpkin for sweet potatoes.
  • When all of the ingredients are added to the slow cooker, it may seem like there is not enough liquid. All of the vegetables will release liquid as they cook.

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Slow Cooker Paleo Chili
Amount Per Serving (2 cups)
Calories 404 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 88mg29%
Sodium 618mg27%
Carbohydrates 41g14%
Fiber 9g38%
Sugar 17g19%
Protein 36g72%
* Percent Daily Values are based on a 2000 calorie diet.

What Can I Put in Chili?

paleo chili - spoonful of paleo chili

There are so many tasty ingredients in this paleo chili recipe. You’ve got your aromatics (onions and garlic), hearty veggies, and lean ground beef.

Be sure to take the time to sauté the onions and garlic and brown the beef, even though it requires a few extra minutes and an additional pan. This preliminary step means you’ll end up with deeper, richer flavors than if you were to just dump all your ingredients in the slow cooker and walk away.

And you can feel extra good about this paleo sweet potato chili recipe, thanks to the grain-free, dairy-free, and paleo-friendly ingredient list. Our recipe doesn’t include any highly processed ingredients with artificial flavors or colorings — only wholesome, healthy foods!

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How to Store Leftover Chili

While you’re probably going to want to scarf your chili down as soon as the timer runs out, you can also make a batch and freeze it all for later. Just let it cool after cooking, then transfer it all into airtight, freezer-safe containers. You can even portion it out into 2-cup servings, so you can heat up just one serving at a time.

In the mood for even more chili? Try our Instant Pot White Bean Chicken Chili, which you can have on the dinner table in just a quarter of the time it takes to slow-cook.

Photography by Meghan Hensley

 

slow cooker paleo chili - pin image

Nicole McDermott

About

After graduating from Syracuse where Nicole studied magazine journalism and nutrition, she moved to New York City to write for the health and fitness site Greatist. She currently edits full time for Ghergich & Co. Nicole's work has appeared on TIME Healthland, Shape, USA Today, Men's Fitness, The Huffington Post, Refinery29 and Lifehacker, among others. Follow her on LinkedIn.

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