Monday, October 21, 2013

Paleo Crock Pot Chicken Chili


It's been way too warm here in CT for October... my feet have been sweating when I've stubbornly worn boots and it's seemed a little silly to be firing up the crock pot.

This morning, though, my toes were chilly as they hit the wood floor and it seemed absolutely fitting to be prepping some chili for dinner.

I accidentally bought a can of diced tomatoes with green chiles, so my chili wound up a little zippier than I had planned. I added a little extra palm sugar to my kids' portion, but enjoyed the bit of heat myself. You could always add a little hot sauce or cayenne it you want some zip.

I also used 2 cups of broth and found the end result had a bit too much liquid, so I drained a little off. I adjusted the amount down in the recipe, but you might need to experiment (especially depending on how thick you like your chili).


Paleo Crock Pot Chicken Chili

1/2 onion, chopped
3 minced garlic cloves
1 medium chopped red bell pepper
1 lb. chicken thighs or breasts, cut into small chunks
1.5 cups organic chicken broth
2 tbs. palm sugar or other natural sweetener
3 tbs. tomato paste
1 can diced tomatoes, undrained
1 bottle beer (I used gluten-free)
3 tbs. chili powder
1 tbs. cumin
2 tsp. paprika
2 tsp. oregano
1 tbs. unsweetened cocoa powder
1/2 tsp. each salt & black pepper

Place onion, garlic and pepper in a large crock pot; scatter chicken chunks on top.

In a separate bowl, whisk together broth, sugar and tomato paste. Add to crock pot.

Add remaining ingredients, finally stirring with a wooden spoon to coat chicken and vegetables with sauce and seasoning.

Cover and cook on low for 7-9 hours.

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