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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



  • 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.


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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