Paleo Crock Pot Chili Recipe

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

8-10 Servings


  • 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


  • 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


  • 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!


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

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