This easy paleo chili recipe is a real crowd pleaser! It's loaded with vegetables—and it has secret ingredient standing in for the beans.
This chili recipe uses one of the most versatile ingredients for paleo cooking—cauliflower. I've used cauliflower in everything from hummus to gravy to making rice. 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 simple homemade chili powder in this chicken chili. It's a mix of just five spices that creates that classic chili flavor. The only other spice I add to the chili is chipotle chile flakes for a little extra 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.
Don't forget to top the chili with avocado, lime, and cilantro when you serve it. It really takes it up a notch.
Looking for more healthy slow cooker recipes? Check out these 30 paleo crock pot recipes.
What's your favorite slow cooker recipe? Let me know in the comments below!
This chili recipe uses cauliflower to stand in for the beans.
- 1/2 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
- 1/2 cup chicken stock
- 2 tablespoons chili powder
- 1/4 - 1/2 teaspoon chipotle chile flakes to taste
- 1 teaspoon sea salt
- 1/2 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.