This chili recipe has a not-so-secret ingredient — cauliflower. I’ve used cauliflower in everything from hummus to gravy. In this recipe, the cauliflower is standing in for the beans. And replacing the beans makes this crock pot chili an easy paleo dinner. Just dump everything in the slow cooker, and let it cook all day.
I use my homemade chili powder in this crock pot cauliflower chicken chili. It’s a mix of five simple spices that give it that classic chili flavor – two kinds of smoked paprika, cumin, garlic and oregano. The only other spice I add to the chili is chipotle chile flakes. They give it a little more smoky heat.
I would call this chili medium-hot. It has three different types of heat — smoked hot paprika in the chili powder, chipotle chile flakes, and fresh poblano pepper. The poblano is a mild to medium-hot pepper.
Of course, you can always adjust the heat to your taste by adding more or less of the dried chile. You can also substitute a green bell pepper for the poblano pepper if you want a milder chili. Or use a hotter pepper to add more heat. Here’s a guide to popular hot pepper varieties.
More easy paleo crock pot recipes
- ½ head of cauliflower, diced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 2 garlic cloves, minced
- 1 28-ounce can organic tomato puree
- ½ cup chicken stock
- 2 tablespoons chili powder
- ¼ - ½ teaspoon chipotle chile flakes, to taste
- 1 teaspoon sea salt
- ½ teaspoon freshly ground pepper
- 6 boneless, skinless chicken thighs, cut in large chunks
- 1 avocado
- 1 lime
- fresh cilantro
- Add all chili ingredients to crock pot and stir to combine.
- Cook on low for 8 hours. Taste and adjust seasonings.
- Cube avocado, cut lime into wedges and chop fresh cilantro.
- Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.