Spicy Paleo Slow Cooker Chili (Whole30, Gluten Free)

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If you like spicy, you are in luck, because this Spicy Paleo Slow Cooker Chili definitely has a kick to it! Whether you’re going to a Super Bowl party or just chillin’ at home on a rainy and chilly day, you’re going to love spicing it up with this chili recipe – it’s also paleo, gluten free and whole30 compliant!

  • 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
  • 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, cause again – depends on your spice preference)
  • 1 lb ground beef
  • 2 28-oz cans of diced tomatoes, undrained
  • 2 tbsp butter or ghee
  • Salt, pepper as desired

Instructions

Chop up the onion, green pepper, optional jalapeno, and mushrooms if you haven’t already.

Chopping of veggies


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.

About to cook ground beef

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.

Onions and jalapenos

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

Cayenne Pepper in Chili

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)

Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes

Ingredients

  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 8 oz sliced baby portobello mushrooms
  • 2 cloves garlic
  • 2 tbsp chili powder
  • 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 - again, spicy alert)
  • 1 lb ground beef
  • 2 28-oz cans of diced tomatoes, undrained
  • 2 tbsp butter or ghee
  • Salt, pepper as desired

Instructions

Chop up your 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: 1/6th of recipe
Amount Per Serving: Calories: 343Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 83mgSodium: 584mgCarbohydrates: 18gFiber: 8gSugar: 10gProtein: 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.

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35 comments

  1. This is the perfect weekend for chili, so glad I found your recipe — thanks for the inspo!

  2. I agree with that other comment – adding mushrooms is such a good idea. Gives it more umami flavor. Definitely have to try this.

  3. There’s nothing better than a hearty and delicious bowl of chili!

  4. Avatar Raia Todd says:

    Love easy comfort food like this. And I love the added spice, too!

  5. I love spicy food, and this is totally my jam. I love how easy it is too!

  6. Avatar Joni Gomes says:

    I cannot resist a good chili recipe! Thank you for this and the step by step images!

  7. Love the idea of adding mushrooms to your chili!

  8. Avatar ethanmiller says:

    I made it and it is so delicious. I don’t like spicy food but this is really good in taste. Thank you soo much for sharing this.

    1. That’s so exciting to hear! Glad you liked it! 😀

  9. I love spicy foods. This recipe is perfect for me, low carb and spicy. Thanks for this.

  10. Avatar Taylor Spencer says:

    How would you suggest turning this into a freezer meal?

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