When I started Paleo I thought it would be a breeze. After all, I had pretty good willpower and success with both the Atkins and HCG diets. But this time I am struggling a bit. Perhaps it is because I’m working out for 45 minutes a day or maybe it’s because I’m missing out on IHOPs All You Can Eat Pancakes (I’m totally feeling sorry for myself on this one-ha!).
One thing I did not think would bother me was not using beans and rice in my chili. But it does! The beans and rice add chunkiness and fill me up on a cold winter evening. Without these ingredients I worried that my chili would fall flat. But with a few modifications, I have turned my crock pot chili (which was already fairly low carb) into a Paleo friendly treat! You won’t even miss the beans.
Ingredients
1 lbs. of ground beef
1 lb ground chicken
1/2 onion, diced
3 cloves of garlic, minced
1 green bell pepper, both diced
1 carrot, finely diced
2 celery stalks, diced
1 jalapeño, minced
1 c chicken stock
1- 28-ounce can of crushed or stewed tomatoes
1- 14-ounce can of diced tomatoes
Spices
2 tbs. of chili powder
1 tbs. of oregano
1 tbs. of basil
2 tsp. of cumin
1 tsp. onion powder
1/2 tsp. of salt
1/2 tsp. pepper
1/2 tsp. of cayenne
Instructions
- Brown ground beef, ground chicken, onion and garlic in a large skillet
- Drain excess fat
- Add cooked onions, garlic and meat to the crock pot
- Add vegetables and spices to the crock pot
- Stir well
- Cook on low for 6-8 hours or high for 4 hours.
- Serve hot and enjoy!
