When I know I have a busier than normal week coming up, I like to make a big batch of something tasty that can be re-heated and on the table in no time. In the winter months, chili fits the bill perfectly.
A lot of my favorite foods were easy to adapt to the Whole30 guidelines. Chili is super easy, just check the labels on beef broth and tomato cans and leave the beans out.
Apparently, some people think beans don’t belong in chili, anyway. Who are those people? Were they raised by wolves?!
You could make this in a stockpot, as well… But I just got a fancy new 6 quart Crock Pot so I’m pretty much making everything in there right now.
Whole30 Slow Cooker Chili
1 lb ground lean meat (I used turkey)
1/2 large onion, diced
1 green pepper, diced
1 large carrot, diced
2 cloves garlic, minced (or more if you love garlic!)
1 28oz can Whole30 compliant diced tomatoes
2 cups Whole30 compliant beef broth
2 bay leaves
salt and pepper
green onion, cilantro, avocado for garnish
For easy cleanup, use a Slow Cooker liner…Trust me, they’re life changing!
Add all ingredients to slow cooker. Stir to break ground meat into smaller chunks, then add lid and set for 4 hours on high or 8 hours on low. Serve with green onions, cliantro, or avocado. I sometimes like to add roasted sweet potato to mine!
What do you put in your chili?
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