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October 4, 2023

Crock-Pot Paleo Chili

Hearty and protein-packed, our Crock-Pot paleo chili will become your new comfort food crush. Just make sure you’ve got your trusty can opener at-the-ready, and you’ll be on your way!

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crockpot paleo chili in a bowl made with chuck roast, ground beef, zucchini and topped with avocado and cilantro

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Minimal Effort, Maximum Flavor

Chili season, we love you. A recent chili craving coincided with a Whole30 and inspired us to create this one-pot batch of no-bean chili. Our paleo crockpot chili recipe has no beans, but it does have loads of flavor and a healthy serving of veggies (bell peppers, zucchini and mushrooms), and is also keto-friendly.

ingredients laid out for paleo chili: zucchini, mushrooms, bell peppers, chili powder, onion, ground beef, jalapeños

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Ingredients For Our Paleo Chili Crockpot Recipe

  • Beef – chuck roast and ground beef

  • Veggies – onion, bell peppers, zucchini, and garlic

  • Beef stock

  • Canned goods – canned tomato sauce, canned fire-roasted tomatoes, canned mild green chiles

  • Seasoning – bay leaves, garlic powder, chili powder, cumin, salt, and pepper

chuck roast cut into 1 inch pieces and browned in a cast iron pan
ground beef browned in a cast iron pan
browned chuck roast, ground beef, vegetables, spices, canned tomatoes, and beef stock in a slow cooker to make paleo chili
browned chuck roast, ground beef, vegetables, spices, canned tomatoes, and beef stock in a slow cooker to make paleo chili

How to Make Our Easy Paleo Crockpot Chili

  1. Sear the cubes of chuck to really lock in the flavor of the meat. Resist the urge to stir the beef cubes as they sizzle—you want each side to look browned and glossy before you flip them. This can be done in a large skillet, or in the crockpot if yours has a browning mode.

  2. Open all of the cans. Dump said cans into slow-cooker. Set timer.

  3. Customize the chili with a DIY toppings bar. Set up small bowls of avocado, cilantro, green onions, jalapeno, cabbage, you name it.

crockpot paleo chili made with chuck roast, ground, beef, zucchini, onion and spices
a bowl of homemade crockpot paleo chili in a bowl topped with avocado and cilantro

How to Store Leftovers + Tips

  • Leftovers are good in the fridge 3-4 days, and freeze well up to 3 months.

  • Instant Pot Lovers – You could also very well make this an Instant Pot chili (the Instant Pot sear function means fewer dishes, too).

  • If your folks are staying for the bean-free chili, but some eat carbs, you should definitely make Homemade Cornbread.

crockpot paleo chili made with chuck roast, ground, beef, zucchini, onion and spices
a bowl of homemade crockpot paleo chili in a bowl topped with avocado and cilantro

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Crock-Pot Paleo Chili

  • Serves: 8
  • Yields: 8 (8-12 oz) servings
  • Prep Time:  30 min
  • Cook Time:  4 hrs

Ingredients

  • 2 pounds chuck roast, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 pound ground beef
  • 1 large onion, diced
  • 2 bell peppers, diced
  • 2 cups diced zucchini
  • 1 cup mushrooms, roughly chopped
  • 5 garlic cloves, minced
  • 1 (28-ounce) can tomato sauce
  • 1 (15-ounce) can fire-roasted tomatoes, diced
  • 1 (4-ounce) can mild green chiles
  • 2 cups beef stock
  • 2 bay leaves
  • 1 tablespoon garlic powder
  • ¼ to ⅓ cup chili powder
  • 2 tablespoon cumin
  • Jalapeños, diced, for serving
  • Avocado, diced, for serving
  • Cilantro, stems removed, for serving
  • Green onions, chopped, for serving

Method

  1. Heat olive oil in a large skillet (or in your slow cooker if it has a browning mode) over medium-high heat. Generously season the chuck roast with salt and pepper. Once the oil is glistening, add chuck roast to the skillet and brown on all sides. Transfer to a plate.

  2. Place the beef in the same skillet over medium-high heat. Cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Transfer the beef to a colander set over a bowl to drain off the fat.

  3. Add the browned chuck roast and ground beef, onion, bell peppers, zucchini, mushrooms, garlic, tomato sauce, fire-roasted tomatoes, green chiles, beef stock, bay leaves, garlic powder, chili powder, and cumin to the slow cooker. Cook on HIGH for 4 hours on or on LOW for 8 hours.

  4. Stir, breaking up any large pieces of ground beef, and adjust the salt and pepper to taste.

  5. Serve family-style with slivered jalapeños, avocados, cilantro, and green onions. Enjoy!


To make this chili in an Instant Pot:

  1. Set the Instant Pot to sauté mode and add olive oil.

  2. Generously season the chuck roast chuck with salt and pepper.

  3. Once the oil is glistening, add the chuck roast to the Instant Pot and brown on all sides. Transfer to a plate.

  4. Add the ground beef to the Instant Pot and cook, breaking it up with a wooden spoon, until browned.

  5. Add the onion and cook until translucent, about 4 minutes.

  6. Add the garlic and cook for another 1 to 2 minutes.

  7. Add the bell peppers, zucchini, mushrooms, tomato sauce, fire-roasted tomatoes, green chiles, beef stock, bay leaves, garlic powder, chili powder, and cumin, stir to combine.

  8. Cover and secure the lid with the valve set to seal. Using the manual pressure cook setting, cook for 20 minutes. Allow the steam to release naturally for 30 to 40 minutes


To make this chili on the stove top:

  1. Heat olive oil in a Dutch oven or large pot over high heat.

  2. Generously season the chuck roast chuck with salt and pepper. Once the oil is glistening, add the chuck roast and brown on all sides. Transfer to a plate.

  3. Reduce the heat to medium high. Add the ground beef and cook, breaking it up with a wooden spoon, until browned.

  4. Add the onion and cook until translucent, about 4 minutes.

  5. Add the garlic and cook for another 1-2 minutes.

  6. Pour off any excess fat and discard. Stir in the bell peppers, zucchini, mushrooms, tomato sauce, fire-roasted tomatoes, green chiles, beef stock, bay leaves, garlic powder, chili powder, and cumin.

  7. Increase heat to high and bring the chili to a boil. Reduce the heat to low and simmer, stirring occasionally, 2 ½ to 3 hours.


Note: We suggest using a total of 3 cups of beef stock for this stove top version.


Nutrition Info

  • Per Serving
  • Amount
  • Calories355
  • Protein39 g
  • Carbohydrates16 g
  • Total Fat15 g
  • Dietary Fiber5 g
  • Cholesterol116 mg
  • sodium766 mg
  • Total Sugars7 g

Crock-Pot Paleo Chili

Questions & Reviews

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  • heather

    1/3 cup chili powder? Also does not say what size crock pot.....

    Yes, that is the correct amount of chili powder. 6 qt or up should do!

  • Jo

    The flavor on this is amazing!! I would cut down a bit on the liquid as it was more like a soup than a chili. Anytime I can get extra veggies in for the kiddos, that's a win.

    Glad you enjoyed it Jo!

  • scott sproat

    how would this taste if i added red wine also?

    We haven't tried it but probably pretty good, let us know how it goes Scott!

  • Mary Jacobs

    I have a 2.25 lb chuck roast - do I need to add another pound of ground beef? Have you tried this with just the roast or is the ground beef pretty important for texture?

    You should be fine to leave it out, hope you enjoy Mary!

  • Karla

    Sounds really good. Can I stretch it be adding beans? When would I add them?

    Hi Karla, you certainly could. Just throw them in with everything else. Hope you enjoy!

  • Anna

    Amazing!!!1

    Thanks Anna, we are so happy you love it!

  • Jennifer

    Amazing recipe! Everything came together perfectly and was super flavorful! My new go to chili recipe!

    Thanks Jennifer, we are so happy to hear that!

  • Katie

    This was fantastic! Everyone in my family devoured it, even the two teens who don't think they like mushrooms or zucchini. I used lean beef stew meat and it was so tender.

    Thanks Katie, we are so glad the whole family loved it! Love to hear the teens enjoyed those veggies!

  • Debbie

    Another excellent recipe! This was really flavorful and easy to throw together, looking forward to the leftovers. :)

    Thanks Debbie! We are so glad you love it!

  • Rachael Jones

    Delicious!!!!!! I did add chilli seasoning instead of just chilli powder and salt. Next time I'll add the kidney beans back in for fiber....I love the incorporation of veggies into chilli. This will be my ongoing chilli recipe.