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slow cooker paleo chili - plated chili

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.