Colorful Crock Pot Chili

Colorful Paleo Chili

Full of veggies and so many different flavors/textures. That’s what makes a good chili!  Don’t be scared to add/subtract amounts or ingredients!  The best thing about crock pot chili is that you can throw in a bunch of different things each time and it always turns out great!  Try adding chopped mushrooms, cabbage, carrots, zucchini (later so they don’t cook too long) or really anything you can think of!

– 2-3 lbs grass-fed ground beef or bison/pork/chicken/etc

– 1 medium onion, diced

– 3-4 stalks celery, chopped

– 2 bell peppers, diced – I used 1 red, 1 yellow

– 3-4 cloves garlic, minced or heaping ½ tbsp TJ’s jarred crushed garlic

– 1-2 small cans tomato paste

– 2 cans diced roasted tomatoes with green chilis 14oz

– Half jar of tomato or pasta sauce – I used TJ’s organic with mushrooms

– Roughly ¼ cup sun-dried tomatoes (not in oil)

– Roughly ½ package dried mushrooms from TJ’s

– ½ tbsp. chili powder

– ½ tbsp. cumin

– 1 tbsp dried basil

– ½ tbsp. dried oregano

– 1 tbsp cocoa powder

– 1 tbsp Frank’s Red Hot – less if you are sensitive to heat

– Freshly ground pepper and sea salt to taste

 Makes a lot, like an ENTIRE crock pot full. Leftovers fa days…

Couldn’t be easier folks. Brown ground beef and drain off excess fat. Put meat into ya crock pot. Add remaining ingredients and stir to combine. Cook on high for 4 hours or low for 6-8 hours.

Enjoy! 🙂

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Comments: 26

  1. Stephanie Andrassy January 3, 2013 at 12:21 am Reply

    Thank you! This looks wonderful!!!!!

    • thefreckledfoodie January 3, 2013 at 12:24 pm Reply

      Thanks Stephanie! I hope you like it 🙂

      • Sonny March 12, 2013 at 8:54 am Reply

        I am retired but I still love cokinog in my CrockPot. recipes are endless and so good. I make a beef roast in mine and use three seasoning packets, Ranch, Peppercorn and Italian. Out of this world taste.

  2. snicci January 3, 2013 at 10:47 am Reply

    Did you cook the meat first? This looks good!

    • thefreckledfoodie January 3, 2013 at 12:25 pm Reply

      Hey Snicci,

      No need to cook the meat first, the crock pot does it all! Thanks for checking out my blog 🙂

  3. Weekly Menu Plan | The Fun Mommy March 4, 2013 at 4:23 am Reply

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  5. Hanna September 22, 2013 at 4:25 pm Reply

    Hi There! Just found your blog and excited to try some recipes this week! Quick question..for this recipe you say ‘brown the meat then add to crock pot’ but then in a comment above you say ‘no need to cook the meat first’…which is correct?

    • thefreckledfoodie September 22, 2013 at 6:06 pm Reply

      Hanna, so glad you found my blog! To clarify, you don’t have to cook it first but it will have excess grease/fat if you don’t drain it off. If that doesn’t bother you go ahead and just throw it in there! You could also use really lean meat or chicken/turkey and then you wouldn’t have that issue 🙂

  6. Hanna September 22, 2013 at 6:42 pm Reply

    Thank you!!! That makes total sense! Cant wait to try it! Your Paleo Apple Crisp is in the oven as I type…smells wonderful!! 🙂

  7. Elizabeth December 10, 2013 at 4:58 pm Reply

    This chili was amazing!!! I played around with the ingredients like you suggested, but I have to say that the two most awesome ingredients in this chili are the dried mushrooms and the sun-dried tomatoes. They really make this whole pot special. Thank you so much for posting this!!!

    • thefreckledfoodie December 11, 2013 at 9:01 pm Reply

      Thanks for the sweet comments Elizabeth! So very glad you liked it 🙂

  8. […] Colorful Paleo Chili by The Freckled Foodie Sweet and Spicy Slow Cooker Stew by Popular Paleo Roasted Poblano and Pumpkin Chili by This Is So Good New Mexican Chili by Paleo Fondue Wings […]

  9. Paleo Chili Recipe July 2, 2014 at 1:53 pm Reply

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  10. Pam October 3, 2014 at 4:57 pm Reply

    Love, Love, Love this chili!! I cook for my adult daughter on Paleo but I ate as much as I could in 2days!! I will try more of your recipes! Thanks!

  11. […] My husband is diabetic, so no ultra-rich and creamy, carb-tastic potato soup for him. To compensate, I make this ridiculous low-carb paleo chili. Which I shamelessly stole (and modified slightly) from The Freckled Foodie. […]

  12. Tom January 3, 2015 at 4:51 pm Reply

    Thank you I just had 2 helpings delicious

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  14. Kelly S. November 18, 2017 at 2:46 pm Reply

    This is the best chili recipe! I don’t like beans so I was excited to find this recipe. I have been making this for a couple years and it makes a ton! We always have some to freeze and it’s just as yummy reheated 🙂
    Thank you for this recipe <3

    • thefreckledfoodie November 18, 2017 at 8:21 pm Reply

      Kelly, you made my day! I’m so glad you continue to come back for it year after year 🙂

  15. […] 8. Colorful Crock Pot Chili This chili lives up to its name and is very colorful when you’re finished. That’s one thing about the Paleo diet that many do not understand. It does use a lot of different vegetables and isn’t just about eating piles of meat. In order to pull off all these colors she’s using plenty of tomatoes, some bell peppers, and celery, and there are heaps of other ingredients you would expect from chili. But of course there’s no beans in here because they’re just not allowed. The hot sauce comes in at the end, and she’s using Frank’s Red Hot, a darn good and classic tasting hot sauce. […]

  16. Melissa September 9, 2018 at 7:57 am Reply

    I know this is one of your older recipes, but I just want you to know that it’s my favorite. I’ve been using it, with very little variation, since my husband and I were introduced to the Whole 30 four years ago. That says a lot. One because I hate following recipes, and two because I rarely use the same recipe more than once or twice. I get bored. This morning I decided we’d make chili and twice went to search for a new recipe – just to change it up. I couldn’t do it!!! This one is too perfect and I couldn’t risk being disappointed by something new. I’ll probably be making it for the rest of my life.

    Just thought I’d let you know! Thank you! 🙂

    • thefreckledfoodie September 14, 2018 at 11:03 am Reply

      Thank you for your kind comment Melissa! I love this one too, especially when it starts to cool down in the fall 🙂

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