Bean-Free Meat and Veggie Chili {Paleo}

This is definitely my new go-to chili recipe! Just as delicious and comforting as traditional chili, yet without the beans (i.e. bloat!). Hearty, flavorful, nutritious. 

Bean-Free Meat and Veggie Chili {Paleo}

• 1.5 lbs grass-fed beef or bison
• 2 cloves garlic, minced
• 2 tablespoons cooking oil 
• 2 red bell peppers, diced
• 1 yellow onion, diced
• 1.5 cups carrot "coins"
• 1 28oz can organic crushed tomatoes
• 1 15oz can tomato sauce/puree 
• 1.5 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt 
• 1/4 teaspoon oregano
• Topping options: avocado, cilantro

Heat cooking oil in a large skillet over medium high heat. Add garlic and meat, and cook thoroughly until browned. Transfer to crock pot.*

In same skillet, add onion and bell pepper. Salt and pepper to taste. Cook until onion browns and bell pepper softens, about 7 minutes. Add to crock pot. 

Add remaining ingredients to crock pot and stir until well blended. Cook 4 hours on high or 8 hours on low. 

*If you don't have a crock pot, you can continue cooking in Dutch oven. Once meat is browned, set aside. Add onion and bell pepper. Salt and pepper to taste. Cook until onion browns and bell pepper softens, about 7 minutes. Add meat back into pot with carrots, tomatoes, tomato puree and spices. Bring to a boil, stirring frequently. Reduce heat to a simmer and cook 30 minutes. Serve and enjoy!