Spicy Paleo Slow Cooker Chili (Chili Powder Free Option)

AvatarPosted by

Chili is perfect for a lazy, chilly, rainy day, especially if you can make it in the slow cooker.  It was exactly chili weather the other day so I was definitely craving it… the only issue was I didn’t have any chili powder laying around!  Doesn’t matter to me, because I can make paleo slow cooker chili without any chili powder!  Be warned though, this crock pot recipe’s very spicy if you add the cayenne pepper and jalapeno! So, skip those if you don’t want it like that.

  • Prep Time: 30 minutes
  • Cook Time: 8 hours
  • Servings: 6

Ingredients

  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 8 oz sliced baby portobello mushrooms
  • 2 cloves garlic
  • 2 tbsp chili powder (Optional, for those of you that do have it around)
  • 2 tbsp of paprika
  • 0-1 tbsp cayenne pepper (It’ll be spicy! So put less or even none if you don’t like it too spicy.)
  • 1 jalapeno (Optional)
  • 1 lb ground beef
  • 2 28-oz cans of diced tomatoes, undrained
  • 2 tbsp butter or ghee
  • Salt, pepper as desired
Spicy Paleo Slow Cooker Chili
Ingredients minus Tomatoes

Instructions

1.  Use a chef’s knife to chop up all those things you are supposed to chop up.  This includes the onion, green pepper, optional jalapeno, and mushrooms.

Spicy Paleo Slow Cooker Chili
Chopping of veggies


2.  Turn crock pot/slow cooker to high, and dump your cans of diced tomatoes along with the tomato juice in to your slow cooker.  My slow cooker is a 5-Quart Slow Cooker. So anything this size or bigger should work.
3.  Add the paprika and chili powder (optional) in there, and stir.
4.  In a large skillet on medium heat, heat up 1 tbsp of butter , and then add the ground beef.  Cook until there’s only a little pink left, and make sure to break it down in to small chunks while doing so.

Spicy Paleo Slow Cooker Chili
About to cook ground beef


5.  Dump the ground beef in to the slow cooker (try to keep the buttery meat sauce in the pan to cook veggies in).
6.  Next, it’s time to sauté your veggies (onions, green pepper, jalapenos if using, mushrooms, garlic)!  If you don’t really have that buttery meat sauce mixture any more, add another tbsp of butter.  Sauté until your onions are translucent.

Spicy Paleo Slow Cooker Chili
Onions and jalapenos


7.  Add this mixture in to your slow cooker and stir.
8.  I added salt, pepper and the cayenne pepper (if using) now, and mix well.

Spicy Paleo Slow Cooker Chili
Cayenne Pepper in Chili


9.  Change the slow cooker heat to low and cook for 8 hours, until chili is thickened and then enjoy!

It’s the perfect chili for when you want a different taste to your chili, and you like it spicy so you can turn the heat up while it’s rainy and cold outside!

Spicy Paleo Slow Cooker Chili (Chili Powder Free Option)

Spicy Paleo Slow Cooker Chili (Chili Powder Free Option)

Ingredients

  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 8 oz sliced baby portobello mushrooms
  • 2 cloves garlic
  • 2 tbsp chili powder (Optional, for those of you that do have it around)
  • 2 tbsp of paprika
  • 0-1 tbsp cayenne pepper (It’ll be spicy! So put less or even none if you don’t like it too spicy.)
  • 1 jalapeno (Optional)
  • 1 lb ground beef
  • 2 28-oz cans of diced tomatoes, undrained
  • 2 tbsp butter or ghee
  • Salt, pepper as desired

Instructions

Use a chef’s knife to chop up all those things you are supposed to chop up.  This includes the onion, green pepper, optional jalapeno, and mushrooms.

Turn crock pot/slow cooker to high, and dump your cans of diced tomatoes along with the tomato juice in to your slow cooker.  My slow cooker is a 5-Quart Slow Cooker. So anything this size or bigger should work.

Add the paprika and chili powder (optional) in there, and stir.

In a large skillet on medium heat, heat up 1 tbsp of butter , and then add the ground beef.  Cook until there’s only a little pink left, and make sure to break it down in to small chunks while doing so.

Dump the ground beef in to the slow cooker (try to keep the buttery meat sauce in the pan to cook veggies in).

Next, it’s time to sauté your veggies (onions, green pepper, jalapenos if using, mushrooms, garlic)!  If you don’t really have that buttery meat sauce mixture any more, add another tbsp of butter.  Sauté until your onions are translucent.

Add this mixture in to your slow cooker and stir.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 343 Total Fat: 21g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 83mg Sodium: 584mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 8g Sugar: 10g Sugar Alcohols: 0g Protein: 25g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

34 comments

  1. Thanks for sharing! Making this for the second time for my weeks’ lunch.. So easy and so delicious! I didn’t have paprika, so just subbed it with some red hot chili flakes and sriracha. Thanks again!

  2. Just made this tonight. It was AMAZING. I made it a little too spicy for the family but I was being a little selfish for myself =) I have never had mushrooms in chili and I would rate this A+! Thanks for sharing.

  3. This is in my crock pot right now as I type. I’ll let you know how it turned out. I plan on this for my lunch tomorrow.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.