Recipe: Paleo Crockpot Chili

It’s about to be chili season. And that’s great news.

When made properly, a bowl of chili is packed full of protein and makes a great post-workout meal.

This recipe can be slow-cooked anywhere you have access to a crock pot (some campsites, even), and keeps well in Tupperware.

Nutritional info (per serving):

• Calories: 283
• Total fat: 15 grams
• Total carbohydrates: 11 grams
• Total protein: 25 grams

Ingredients (serves 8):

• 2lbs grass-fed ground beef or bison
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 stalks celery, chopped
• 1 yellow bell pepper, chopped
• 1 15oz can diced tomatoes, low sodium
• 1 15oz can tomato sauce, low sodium
• 2-3 small cans chopped/diced green chiles
• ¼ cup raw cacao powder
• 2 tbsp. ground cumin
• 3 tbsp. chili powder
• ½ tbsp. smoked paprika
• ½ tbsp. ground cinnamon
• 1 tbsp. sea salt
• ½ tbsp. black pepper
• 1 small container pre-washed baby spinach

Directions:

• Heat a large nonstick pan over medium heat.
• Add the ground beef and cook until about browned.
• Once browned, add meat to the crockpot.
• In no particular order, add in the remaining ingredients.

• Stir all ingredients well and set crock pot to low. Cook for 6-8 hours, stirring occasionally.
• Once crockpot is turned off, stir in small packet of spinach.

Serve in small bowls and garnish with cilantro if desired. Pairs well with cornbread.