paleo chili

This easy-prep Slow Cooker Paleo Jalapeno Popper Chicken Chili, perfect for Fall, football games, and chili season!

Slow Cooker Paleo Jalapeno Popper Chicken Chili

onion

garlic

red bell pepper (diced)

jalapeños (seeds removed)

sweet potato (14 oz)

93% chicken

95% beef

tsp smoked paprika

tsp chili powder

oregano

tsp kosher salt

tsp cumin

tsp red pepper flakes

14 oz can petite diced tomatoes

chicken broth

scallions (for garnish)

oz diced avocado (from 2 small haas)

oz goat cheese

Place all the ingredients except the scallion, avocado and goat cheese in the slow cooker and cook on low 8 hours. When done, break up the ground meat with a wooden spoon and add half of the goat cheese if using.

Serve garnished with scallions and avocado on top.

Slow Cooker:

Place all the ingredients except the scallion, avocado and goat cheese in the pressure cooker and cook high pressure 25 minutes. When done, break up the ground meat with a wooden spoon and add half of the goat cheese if using.

Instant Pot:

Combine the incredibly delicious flavours of chili and buffalo chicken with this Instant Pot / Slow Cooker Buffalo Chicken Chili! This easy, mouthwatering chili is low FODMAP (in servings of up to 1 cup) with an easy Paleo/Whole30 option and can be on your table in about an hour.

Instant Pot / Slow Cooker Buffalo Chicken Chili (Low FODMAP, Paleo / Whole30 Option)

tbsp ghee

red bell pepper, chopped

celery, sliced*

chicken

28 oz can diced tomatoes, with juice

lima beans** (optional, omit

tbsp coconut aminos

chives

tbsp chili powder

tsp sea salt (or

½ tsp ground black pepper (or

cilantro leaves,

Hit "Sauté" on your 6-quart Instant Pot or 8-quart Instant Pot and add ghee to the pot. 

Once the display reads "Hot," add red bell pepper and celery and sauté for 3 minutes, stirring occasionally. Add ground chicken and break it up into small pieces using a plastic spoon. Sauté chicken with vegetables until chicken is no longer pink, about 7 minutes. 

Hit “Cancel” on the Instant Pot. Add can of diced tomatoes with juice and, if needed, scrape the bottom of the pot clean with a plastic spoon.

Stir in lima beans (if using them), hot sauce, coconut aminos, dried chives, chili powder, cumin, salt and pepper.

Close the lid and set the pressure release valve to "Sealing." Press the "Pressure Cook" button and set the timer for 30 minutes.

Once the cooking cycle has completed, quick release the pressure. Open the lid. 

Stir in chopped scallions. Garnish with additional scallions and fresh cilantro leaves (optional). If not Paleo/Whole30, optionally serve with low FODMAP tortilla chips, lactose-free cheese and/or lactose-free sour cream and enjoy! Paleo / Whole30 / Low FODMAP: this chili would also go well served over a baked potato.

INSTANT POT INSTRUCTIONS:

Place a large skillet on the stove top on medium high heat and add ghee to the pan. Once the skillet is hot, add red bell pepper and celery and sauté for 3 minutes. Add ground chicken to the pan and break up meat into small pieces. Sauté ground chicken with vegetables until the chicken is no longer pink, about 7 minutes.

Add can of diced tomatoes with juice to the pan and scrape the bottom of the pan clean with a plastic spoon. Remove skillet from heat, and using a heat-resistant spatula, scrape contents into a slow cooker (I use a 6-quart Crock-Pot). 

Stir in lima beans (if using them), hot sauce, coconut aminos, dried chives, chili powder, cumin, salt and pepper. Close lid and set timer for 6-8 hours on low or 4 hours on high.

Once the cooking time is finished, remove lid and stir in chopped scallions. Garnish with additional chopped scallions and fresh cilantro leaves (optional). If not Paleo/Whole30, serve with low FODMAP tortilla chips, lactose-free cheese and/or lactose-free sour cream and enjoy! Paleo / Whole30 / Low FODMAP: this chili would also go well served over a baked potato.

SLOW COOKER INSTRUCTIONS:

A classic chili recipe made Whole30, paleo, and low carb. Spicy and rich, this soup is filling and cozy, but it only takes about 45 minutes!

Whole30 Chili

avocado oil

onions

red bell pepper (cored, deveined, and chopped)

celery

jalapeño pepper (cored, deveined, and finely chopped)

tomato paste

garlic powder

bay leaves

chili powder

cumin

tomatoes

beef broth (or chicken broth)

Salt and pepper

Sliced green onions

yellow onions

avocado

jalapeño

Cook meat in Dutch oven over medium heat until brown and broken up. Transfer the meat to a bowl.

Add avocado oil to Dutch oven. Add onion, celery, bell pepper, jalapeño, and garlic. Cook until tender, or about 5 minutes. Stir occasionally.

Add chili powder, oregano, cumin, tomato paste, garlic powder, bay leaves, salt, and pepper. Stir until completely combined.

Add beef broth, pickled jalapeño juice, or combination of both (see notes), as well as diced tomatoes with their juice. Stir.

Add meat back to the Dutch oven. Bring everything to a low boil. Reduce the heat to low to medium-low. Simmer the chili for 20-25 minutes for 45 minute chili. Can be simmered on low for up to 2 hours. Stir occasionally.

Remove the Dutch oven from heat and let chili rest for 5-10 minutes before serving. Garnish with avocado, sliced green onions, chopped yellow onions, and jalapeño.

A rich, hearty Whole30 chili with no beans. Easy stovetop recipe loaded with healthy ingredients like sweet potatoes. Not too spicy and SO delicious!

ghee (coconut oil, or extra virgin olive oil)

beef

salt

black pepper

chipotle chili powder (use less if you prefer a less spicy chili)

cinnamon

potato

red bell peppers (diced)

green bell pepper (diced)

pumpkin purée

jalapeno

Heat a large Dutch oven or similar large, sturdy-bottomed pot over medium heat. Add the ghee or oil. When it is hot, add the meat, onion, salt, and pepper. Cook, breaking apart and browning the meat, until the it is no longer pink and the onion is beginning to soften, about 7 minutes. If it seems very greasy, drain it off (the amount of fat that cooks off will depend upon the meat you use).

Add the oregano, chili powder, cumin, chipotle chili powder, garlic powder, and cinnamon.      Stir to evenly coat the meat and vegetables with the spices. Cook until fragrant, about 30 seconds.

Splash in about 1/2 cup of the broth and run a wooden spoon or rubber spatula along the bottom of the pot to scrape up any brown bits (this is flavor!). Add the next 1 1/2 cups broth, sweet potato, red bell pepper, green bell pepper, pumpkin and diced tomatoes and stir to evenly combine.

Bring the chili to a boil, then reduce the heat to a simmer. Use a lid to cover the pot part way. Continue to simmer until the chili is thickened and the sweet potatoes have softened, stirring it periodically to prevent it from sticking, about 20 to 30 additional minutes. If the chili isn&#x27;t becoming as thick as you like, let it simmer for 5 to 10 minutes without the lid. If the chili seems too thick, stir in additional broth to reach your desired consistency (chili thickness is completely personal preference. We like ours fairly thick, and the chili will thicken further as it cools too). Taste and adjust seasonings. Serve hot with desired toppings.

https://content.jwplatform.com/videos/v0N4hJ6A.mp4

Whole30 Chili Recipe

 This Paleo Chili from Delish.com is spicy, super savory, and extra hearty. 

Best Paleo Chili

bacon,

yellow onion, chopped

celery stalks, chopped

bell peppers, chopped

garlic,

lb. lean ground beef

tbsp. chili powder

tbsp. smoked paprika

Kosher salt

jalapeños,

avocado,

cilantro,

SO good. 
Tonight was the first night in almost three weeks that my EXTREMELY picky ASD toddler actually ate dinner with us.

This chili was DELICIOUS! The whole family loved it. Ditching my old chili recipe for this one. The bell peppers and celery make all the difference.

This was really yummy. It tasted like cumin. It could have had more flavor. But it was a hit in my house. The kids ate it up. I added 3lbs of beef. Soooo delicious. I will make it again.

https://streaming.hearstdigitalstudios.com/2f33b205-43de-46e3-85b7-913dbe60065d/video_rover_16x9_1080p_hd_1542396573_73519.mp4

Breakfast burrito lovers! This low carb version made with cabbage is sure to satisfy your breakfast time cravings.

We're ALL OVER These Low Carb Breakfast Burritos

This healthy turkey chili is the very best! It&#x27;s loaded with ground turkey, tomatoes, green chiles, and lots of seasonings. So hearty and easy to make - ready in only 30 minutes! Dairy-free, gluten-free, Whole30, Paleo, and Keto too!

The Best No Bean Turkey Chili

tbsp olive or avocado oil

onion (diced, white, yellow,

lb turkey

chicken stock

oz canned diced tomatoes (I prefer fire-roasted.)

oz canned chopped green chiles

onion powder

paprika

tsp salt

tsp pepper

Add oil to a large soup pot and heat to medium-high heat. Once hot, add onions and bell pepper. Sauté until onion is translucent, approximately 3 minutes. Add minced garlic and sauté until golden, about 1 minute.

Add the ground turkey, using your spatula to crumble it. Sauté the meat, stirring occasionally, until no longer pink.

Add in all other ingredients. Stir to combine. Simmer for 15 to 20 minutes. Taste and add extra salt or seasonings if desired.

This Instant Pot Paleo Pumpkin Chili is packed with flavor! Pumpkin, spices, vegetables and meat combine to make a hearty and satisfying meal. Gluten free, dairy-free and sure to be a hit with the family!

Instant Pot Paleo Pumpkin Chili

coconut oil

chicken, turkey

diced bell pepper

carrots

canned diced tomatoes, with liquid (or about 1 3/4 cup diced fresh tomatoes)

pumpkin pumpkin

chili powder (or

sea salt (or

black pepper (or

broth

cilantro and avocado

Set your Instant Pot to the saute setting and add oil to the pot.

Once the oil is hot, crumble the meat into the Instant Pot. Brown for a minute or two until the meat is mostly browned, but still slightly pink. Scoop the meat out of the pot and set aside.

Next, add the garlic, onion, bell pepper and carrots to the Instant Pot. Cook for about 3-4 minutes. Stir in salt, pepper, chili powder paprika, and cumin.

Next, add broth or water. Stir it into the veggie mixture, being sure to scrape up the spices and veggies that may have cooked to the bottom of the pot.

Add the tomatoes, pumpkin puree and cooked meat. Stir to mix everything together.

Turn off the saute function. Place the lid on the Instant Pot, lock in place and turn the valve to seal. Select the manual setting and set to cook on HIGH pressure, and set time for 17 minutes. It will typically take your Instant Pot about 10 minutes to get up to pressure.

When the chili is finished cooking, quick release pressure, carefully.

Taste and add more chili, salt and pepper, if desired.

Enjoy warm, garnished with avocado or cilantro, if desired.

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The most viewed paleo chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine