This recipe came straight out of Juli Bauer’s Paleo Cookbook. I’ve been looking for some new ideas lately, especially dishes that I can make quickly and easily and without much effort. Don’t get me wrong, I love to cook, but on days that I’m running around with my kids after school, coming home to a dinner that is ready to go is a lifesaver.
I was a little worried that this might be too spicy for the kids, but I decided to take a chance and leave the jalapeños in (although I did leave out the red pepper flakes.) Well what can I say, this was a HUGE success and they gobbled it right up. And it was not spicy at all! My 13 year old even said I should add more jalapeños next time.
The recipe says to just throw everything on the slow cooker and turn it on, but my slow cooker has a stove top setting, so I sautéed the meat a little while I was chopping the vegetables.
I threw some Tabasco on it and the kids enjoyed it with shredded cheese and sour cream. And don’t forget the avocado!
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- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 jalapeños, seeds removed & minced
- 1 large (about 16oz) sweet potato, diced
- 1 lb ground chicken
- 1 lb ground beef (grass-fed)
- 2 tsp smoked paprika
- 2 tsp chili powder
- 2 tsp dried oregano
- 2 tsp fine sea salt
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 1 14 oz can diced tomatoes (no salt added)
- 1 cup chicken or beef broth (low sodium)
Ingredients
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- Place all the ingredients in the slow cooker.
- Cover and cook on low for 8 hours or high for 4.
- Garnish with avocado, sliced jalapeños, chopped scallions, goat cheese
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