HEALTH WITH JESSICA

Chicken Crockpot Chili

Here’s a great twist on chili! Love the flavor from the cumin in this and it’s perfect to freeze. It was a big family hit!

INGREDIENTS 

  • 1 cup Greek yogurt
  • 3 Tbsp olive oil
  • 2 medium yellow onions, chopped
  • 8oz green chilies
  • 4 garlic cloves, minced
  • 4 cups chicken broth
  • 2  15oz cans great northern beans, drained & rinsed 
  • 2 cans corn, drained
  • 1 Tbsp lime juice
  • 1 Tbsp cumin
  • 1 tsp oregano
  • 1 tsp each salt & pepper
  • 3 large chicken breasts

Optional toppings:

  • Cilantro
  • Avocado

Place all ingredients except yogurt and toppings into the crockpot. Cook on low 6-7 hours.

Remove chicken and shred. Return to the crock pot.

In a blender, purée 1 cup chili with the cup of Greek yogurt. Add purée to Chili and mix well. 

Cook 15 minutes then serve!

Crock Pot Chili — PALEO

My hubby and I are really loving this whole Paleo thing.  I am feeling amazing…more energy, lean, just plain healthy.  The more I research Paleo, the better I like it.  Particularly for things that I see so many people struggle with like hormone issues, issues stemming from inflammation and energy issues.

This recipe was a hit!  I was a little skeptical because
A) I HATE carrots!
and B) there are NO beans!
But, the flavor was so DELISH!  And who doesn’t like a super easy meal you can throw in the crock pot?!

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INGREDIENTS

  • 1.5 pounds grass-fed beef
  • 1 green bell pepper, diced
  • 1/2 large onion, diced
  • 4 large carrots, shredded (you could chop small if you prefer)
  • 28 oz diced tomatoes (I used fire roasted)
  • 4oz diced green chilies (I used fire roasted…sensing a theme here? 🙂
  • 1/2 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon Worcestershire sauce (I used A-1…yum!!!)
  • 4 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Pinch of cumin
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DIRECTIONS
  1. Cook beef on stove top and then add to crock pot…keep the fat too!!
  2. Add prepared green bell pepper, onion, carrots, tomatoes and green chilies.
  3. Stir all the ingredients well, then add the remaining spices and seasonings.
  4. Mix well, cover and cook on low for 8 hours or on high for 5 hours.
  5. Goes nicely with a grain free chip, small amount of good quality cheese (depends on if you do dairy with your paleo plan), sour cream, jalapenos…
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Servings: about 6
Freezes well!!
*recipe adapted from www.lowcarbyum.com/
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