Yet another deep freeze in Toronto is perfect weather for chili in my slow cooker. As beans don’t fall within the Paleo Diet (I’m not a big fan of them even if they are a main component of most chili recipes) I went hunting for a chili recipe to compensate for the lack of beans. Ultimately, the trick is to add more veggies.

 

 

Ingredients:

2 lbs. of ground beef
1 onion, diced
3 cloves of garlic, minced
1 red and 1 green bell pepper, both diced
1 cup of carrots, finely diced
1 cup of celery, diced
1 jalapeno, minced

(1) 28-ounce can of crushed or stewed tomatoes
(1) 14-ounce can of diced tomatoes
(1) 15-ounce can of tomato sauce

Spices:

3 tbs. of chili powder
1 tbs. of oregano
1 tbs. of basil
2 tsp. of cumin
1 tsp. of salt
1 tsp. pepper
1 tsp. onion powder
1/2 tsp. of cayenne

Optional garnish:

Avocado

Preparation:

1. Saute onions and garlic together in a large saucepan over medium heat
2. Add ground beef to the saucepan, and brown
3. Drain excess fat
4. Transfer the cooked onions, garlic and meat to your crockpot
5. Add all vegetables and spices (except avocado) to the crockpot
6. Give it all a good stir
7. Set crockpot to low and allow to slow cook for about 6 hours
8. Spoon into individual bowls
9. Garnish with avocado slices