Description
Ingredients
Yield: 8Servings | Serving Size: 1generous cup, 1 oz avocado
1medium white onion, diced
3clovesminced garlic
1red bell pepper, diced
2jalapeños, seeds removed
1large sweet potato, 14 oz
1lb93% lean ground chicken
1lb95% lean ground beef
2tspsmoked paprika
2tspchili powder
2tspdried oregano
2tspkosher salt
1tspground cumin
1/4tspred pepper flakes
114 oz can petite diced tomatoes
1cupreduced sodium chicken broth
chopped scallions, for garnish
8ozdiced avocado, from 2 small haas
4ozgoat cheese, optional leave out for whole30
Instructions
This easy Slow Cooker Paleo Jalapeno Popper Chicken Chili recipe is perfect for Fall, football games, and chili season!
- Place all the ingredients except the scallion, avocado and goat cheese in the slow cooker and cook on low 8 hours. When done, break up the ground meat with a wooden spoon and add half of the goat cheese if using.
Serve garnished with scallions and avocado on top.
Instant Pot:
- Place all the ingredients except the scallion, avocado and goat cheese in the pressure cooker and cook high pressure 25 minutes. When done, break up the ground meat with a wooden spoon and add half of the goat cheese if using.
Serve garnished with scallions and avocado on top.
Last Step:
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Notes
Juli Bauer’s Paleo Cookbook
Nutrition
Serving: 1generous cup, 1 oz avocado, Calories: 285kcal, Carbohydrates: 20g, Protein: 25g, Fat: 12g, Saturated Fat: 3.5g, Cholesterol: 83mg, Sodium: 350mg, Fiber: 5g, Sugar: 1g
