Wendi's Crockpot Paleo Chili

It's been awhile since a post has happened! So, I bring you two posts in one day, because the 2 recipes must be eaten together. :) I pair this Chili with my Cornbread Muffins.
The first recipe is my own original, Paleo chili recipe... in the crockpot! You could probably do it in a pot as well, but I think one of things that makes it so good is that the flavors have time to cook together so long. This recipe does not have beans in it- which is a win for our family, because my boys don't eat those well anyway. We use sweet potatoes or butternut squash in place of the beans!  So we have added vegetables, and they're so soft my boys don't notice them. :) 

Wendi's Crockpot Paleo Chili


Ingredients:
  • 1 pound ground hamburger (I don't ever brown mine)
  • 28 oz tomato sauce
  • 14.5oz diced tomatoes (I use the fire roasted ones- adds so much flavor and is key to this recipe I think!)
  • 2 cloves garlic, minced
  • 1 Tbsp paprika
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  •  3-4 cups peeled & diced sweet potatoes or butternut squash (you can use more or less, whatever you or your family prefers!)

Directions: 
     Step 1: Place all the ingredients except for the sweet potatoes or butternut squash into the crockpot. Cover and cook on low for 6-8 hours. 

     Step 2: For the last 1.5-2 hours, throw in the diced sweet potatoes or butternut squash. Serve when the veggies are soft.

    Step 3: Enjoy with my Cornbread muffins!



Comments

  1. Aaron & KendraFebruary 28, 2019 at 4:30 PM

    I love how simple and delicious this recipe is! I made it earlier this week and made the corn bread muffins to go with it. Both are so good!

    ReplyDelete

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