Veggie Loaded Paleo Crockpot Chili
With this recent kitchen creation you not only get the old classic flavor of homestyle chili, but you also get loads of additional vitamins and minerals to fuel your oh so busy lifestyle all day long!
The weather is definitely playing tricks on us here in Minnesota lately since last weekend it was in the 40s and now tomorrow we’re looking at highs in the teens! My body isn’t loving the constant temperature fluctuations and I’ve come down with a bit of a scratchy throat so I’ve been drinking all of the hot tea and bone broth to try to fight this bug off before it’s too late. Pair these hot, nutritious beverages with some of my chicken vegetable soup and I’m crossing my fingers that I’ll be good as new in just a few days time!
While I love nothing more than a nutrient dense, bone broth based soup, I think my love for thick, hearty pots of chili spans even farther. I grew up mostly knowing chili as something that always came with giant bland beans, meat and a red sauce, period. It’s not that I didn’t enjoy chili {how can you not enjoy something that comes topped with shredded cheese and sour cream} however, when I discovered the addition of vegetables to this classic soup, my mind was blown.
The classic saying, {the more, the merrier} has never rang truer than with this recent kitchen creation of mine. You not only get the old classic flavor of homestyle chili, but you also get loads of additional vitamins and minerals to fuel your oh so busy lifestyle all day long! In addition to added veggies, this recipe calls for a secret ingredient that has been an absolute game changer in my chili world - I hope you enjoy it in your home as much as we have.
VEGGIE LOADED PALEO CROCKPOT CHILI
Servings: 8-10
Ingredients:
2lbs Ground Meat {beef, chicken, venison, turkey, etc.}
2c Bloody Mary Mix {I either use homemade or this brand}
5 Celery Stalks, sliced
5 Cloves of Garlic, minced
3 Carrots, sliced
2-3 Sweet Potatoes, cubed
2 Cans Fire Roasted Tomatoes
1 Red Bell Pepper, diced
1 Can Tomato Sauce
½ Yellow Onion, diced
2tbsp Chili Powder
1tbsp Salt
1tsp Black Pepper
1tsp Paprika
1tsp Garlic Powder
1tsp Onion Powder
Methods:
Saute onions & garlic in a pan for 5’ then add the meat and seasonings and brown fully.
Add meat mixture to crockpot along with all additional ingredients & cook on high 4 hours.
Allow chili to cool slightly and serve with avocado, shredded grass fed cheese or sour cream.
Chat with me!
What’s your go-to when you’re feeling a bit under the weather? Do you like thick and hearty chili or a thinner variety?
P.S. Looking for more delicious & easy soup recipes? Try my homestyle paleo potato soup, sausage & kale soup or my famous ham bone soup, all nurture both the body and the soul-- especially in these colder months!
P.P.S. Follow along with me on Facebook//Instagram//Twitter//Pinterest to ensure you don’t miss out on healthy recipes, workouts, and daily inspiration.
