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Wellness / November 6, 2016

Recipe: Paleo Crockpot Chili

Written by: Alix Brossette

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.

 

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about the author

Alix Brossette

Alix is a coach and licensed nutritionist whose trademark crazy, curly hair creates the perfect vibe for who she is - lots of energy, depth and discipline, which when tamed is inspiring and when wound tight (like her curls) is her driving force.

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