RECIPE: Paleo Chili
Crockpot recipes are my favorite during the colder months! I love the aroma that fills our house as the meal cooks slowly throughout the day, and the fulfilling feeling I get consuming it (especially after a long workout).
Today I’m cooking up my Paleo Chili Recipe, and I had to share it with you. This recipe is so easy to make and is focused on meat and veggies, the perfect combination to put the nutrients you need into your body after your fASHionably fit daily workout!
Prep Time: 15 minutes
Cook Time: 6 hours
Total TIme: 6 hours and 15 minutes
Yields: 8 servings
Ingredients:
1 1/2 lbs of organic, grass-fed ground beef
2 cloves of garlic, minced
2 TBS olive oil
1 1/2 cups diced yellow onion
1/2 cup chopped celery
1 1/2 cups diced and peeled carrots
2 TBS chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/4 tsp cayenne pepper (optional)
2 medium zucchini diced
1 cup diced sweet potato
1 can (15 ounce) tomato purée or tomato sauce
2 cans (15 ounce each) diced tomatoes
1 can of pumpkin (optional for fall flavor)
Instructions:
In a large pan, heat olive oil on medium heat. Add garlic and onion and cook 203 minutes until fragrant, and the onions are translucent. Add the ground beef, browning until cooked completely.
Transfer the meat mixture to your slow cooker, and add the remainder of the ingredients. Mix until combined.
Cover and cook on low for 4 to 6 hours.
Serve and enjoy!
This recipe is great for meal prepping and stays good, sealed in the refrigerator for up to 3 days.