More Paleo Chili

My friend, MJ, made this last night, and today its looking totally irresistible! What a great thing to have made already for the week ahead!


1 tbs. coconut oil
1 lb lean ground chicken (or you can use any other paleo approved ground meat)
1 yellow squash (about 2 cups)
1 peeled eggplant (about 3 cups)
3 cups of diced onions
1 cup diced carrots
1 cup diced celery
1 Jalapeno pepper (diced small)
2 fresh tomatoes (cut to your liking)
1 large can of crushed tomatoes (28 oz)
1 can of diced tomatoes (14.5 oz)
1 can of tomato paste
1 cup water
3 tbs. Chili powder
1 tbs. dried oregano
1 tbs. dried basil
1 tsp. onion powder
2 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
½ tsp. cayenne pepper
2 tbs. cocoa powder (optional – this gives a deeper flavor
and cuts some of the spice)
1. Dice all the vegetables an put in the crock pot.
2. Brown the meat in the coconut oil, then place in the
3. Add all the liquids and spices. Stir well.
4. Let the crock pot do it’s job! 4-5 hours gives a great blended flavor.
Garnish: avocado and chopped fresh onion
Serves 12 (1 cup servings)

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