Slow Cooker Paleo Jalapeno Popper Chicken Chili
Fall, football games, and chili season is JUST around the corner. Here’s a delicious, hearty, bean-less chili recipe made in the slow cooker with ground chicken, ground beef and sweet potatoes – the perfect combination from Juli Bauer’s Paleo Cookbook.
This might be the easiest slow cooker chili recipe I’ve ever made because it’s very little prep! Just throw all the ingredients into the slow cooker – no need to brown the ground meat or any of the other ingredients first. After the meat cooks, you then break it up with a wooden spoon – genius! I wasn’t sure how this would turn out, so I did break the meat up in the slow cooker with my hands so it wasn’t a big chunk of meat. After it cooked, I broke it up some more and as you see in the photo below it worked out great.
This was pretty spicy, the original recipe calls for 1/2 teaspoon crushed red pepper flakes plus two jalapeños. Next time I make this (yes there will be a next time) I’m cutting back on the red pepper flakes, or leaving it out altogether. The jalapeños have enough heat for my wimpy taste buds. I topped mine with diced avocado and just a little goat cheese (totally optional) which helped balance the heat. Sour cream or Greek yogurt would also work great. This makes a lot, leftovers can be frozen for future meals when you’re to busy to cook.
Source: Juli Bauer’s Paleo Cookbook
Sodium: 350 mg • Cholest: 83 mg
- 1 medium white onion, diced
- 3 cloves minced garlic
- 1 red bell pepper, diced
- 2 jalapeños, seeds removed
- 1 large sweet potato, 14 oz
- 1 lb 93% lean ground chicken
- 1 lb 95% lean ground beef
- 2 tsp smoked paprika
- 2 tsp chili powder
- 2 tsp dried oregano
- 2 tsp kosher salt
- 1 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1 (14 oz) can petite diced tomatoes
- 1 cup reduced sodium chicken broth
- chopped scallions, for garnish
- 8 oz diced avocado (from 2 small haas)
- 4 oz goat cheese (optional)