Lang’s favorite Paleo recipe is perfect for the season. This hearty chili recipe is loaded with veggies and familiar flavors.

8-10 Servings

Ingredients

• 2 lbs. of ground beef or turkey
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 red and 1 green bell pepper, both diced
• 1 cup of carrots, finely diced
• 1 cup of celery, diced
• 1 jalapeno, minced
• (1) 28-ounce can of crushed or stewed tomatoes
• (1) 14-ounce can of diced tomatoes
• (1) 15-ounce can of tomato sauce

Spices

• 3 Tbsp. of chili powder
• 1 Tbsp. of oregano
• 1 Tbsp. of basil
• 2 tsp. of cumin
• 1 tsp. of salt
• 1 tsp. pepper
• 1 tsp. onion powder
• 1/2 tsp. of cayenne

Garnish (optional but highly recommended!)

• About 4 strips of cooked bacon, crumbled
• 1 or 2 avocados, diced

Instructions

• Sauté onions and garlic together in a large saucepan over medium heat
• Add in ground beef (or turkey) to the saucepan and cook just until browned. Drain excess fat
• Transfer the cooked onions, garlic and meat to your crockpot/slow-cooker
• Add all the above vegetables and spices (except garnish ingredients) to the crockpot
• Give the pot a good stir
• Set crockpot to LOW, cover, and slow cook for about 6 hours
• Spoon into individual bowls. Garnish with crumbled bacon and avocado slices
• Serve hot and enjoy!

Notes

Adjust jalepeño, cayenne and chili powder to suit your own personal taste. As written, the recipe is moderately spicy.