Paleo Crock Pot Chili

Paleo Crock Pot Chili

Submitted by Karen Reissiger, Co-Owner of South Georgia Connections


2 lbs. of ground turkey or ground beef
1 onion, diced
3 cloves of garlic, minced
1 cup of carrots, finely diced
1 cup of celery, diced
3 medium zucchini, diced
1 jalapeno, seeded & minced (optional)
28-oz can of stewed tomatoes
1 (14 oz) can of diced tomatoes
2 (15 oz) cans of tomato sauce
6 cups water (use less for a thicker chili)

2 Tbsp chili powder (or to taste)
1 Tbsp oregano
1 Tbsp basil
2 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp onion powder
2 Tbsp green tomatilla salsa
1/2 tsp cayenne (optional)

Optional topping: bacon & avacado

In a saucepan, brown the ground turkey then transfer to crockpot. Sauté onions and garlic together in saucepan until tender and then transfer to crockpot. Add all veggies and spices to the crockpot and stir well. (Spices can be adjusted to suit your taste. This is a moderately spicy dish if you use the whole jalapeno, chili powder, and cayenne.) Cook 6 hours on low. To serve: spoon into individual bowls. Garnish with crumbled bacon or diced avacado.





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