Spicy Slow Cooker No Bean Chili

I've done a couple of restarts this week: Whole30 and also BBG. This will be my second time doing BBG. I got to the middle of week 12 in December and I'm excited for this second round since I pretty much haven't worked out since then if you don't count the occasional group class, hula practice, and yoga practice. I guess the better term would be "trained". Besides not training I also ate like crazy in January. I know it was mostly due to moving and traveling but I could definitely feel it in my body, energy levels, and skin condition. Speaking of skin conditions.. I still eat dairy a little here a little there but I feel as though the type of dairy I have has changed over the year. 1.) I have it if I really want it and 2.) If I'm going to have it it's going to be the best.

This has happened to me once before, where two or three weeks go by during Whole30 and I'm working on a photoshoot doing makeup on a 12 hour day, didn't prepare, so I eat the pizza as not to die from starvation. The pizza is never from anywhere special, it has tons of cheese on it, it's probably from Costco and it's always DELICIOUS. **DISCLAIMER** I know the whole point of whole30 is to break away from bad food habits and finding food freedom, but I'll always love pizza. So, back to my story, since I'm starving I eat 2 or 3 slices through the afternoon and then I pay for it. Immediately I get some type of brain fog and then the next morning I wake up with extremely splotchy dry skin on my body and my face. I've done some research when it comes to face mapping and the particular part on my face that was extremely dry and sensitive is connected to the large intestine.

I've been connecting my eczema flareups with high amounts of dairy over the last two years since I first did whole30 and it's really devastating because sometimes I just want to sit in my sweat pants and eat a grilled cheese sandwich on sourdough bread.

This last pizza/whole30 cheat day was this passed weekend(the end of week 2). Cheat days are natural when you're self aware of what you're eating and maybe aren't necessarily doing a program or on whole30 but I think more people on whole30 have cheat days than they let on TBH and normally I would've let this one slide but I wanted to be really honest with myself and translucent with the people who follow me so I decided to hit the restart button.

After spending the majority of my morning yesterday with the cable and internet guy(three hours to be exact) I knew I wasn't going to have much time to cook something, let alone do the rest of my errands, homework, and go to the gym. It's been extremely cold here in the Bay Area the last 3 or 4 days, I mean, it snowed in Oakland!! And since anything under 55 degrees is unbearable I knew I wanted to eat something warm, cozy, and most importantly FILLING. This is a variation of many different pinteresty slow cooker chili's I've made over the years that has kind of taken off and turned into it's own concoction: a kind of sweet potato/no bean/very spicy/chili.

Here's what you'll need:

  • 1 lb of lean meat either lean ground beef, ground turkey, or ground chicken

  • 2 — 3 sweet potatoes, pealed, and chopped — If you have a smaller slow cooker opt for 2

  • 2 — 3 cups of cauliflower rice

  • 1 diced yellow or sweet onion

  • 2 — 3 cups of chicken stock depending on the type of texture you like *Lesser side of chicken stock for more chili texture*

  • 1/4 cup of tomato paste

  • 14 oz can of diced fire roasted tomatoes

  • 1 tsp of minced garlic

  • 2/3 cup of Chipotle salsa mild or spicy

  • 1 tsp cumin

  • 1 tsp paprika

  • 1/2 tsp chili powder or 1/4 tsp if you don't want heat

  • Salt and pep to taste

  • 1 chopped bell peppy

  • Cilantro and or fried egg to garnish!

So it's pretty easy, first, preheat your oven to 400 degrees. While you're waiting, cut and prep all the veggies. Peal your potatoes, dice your onions, peppers, and cauliflower if you don't buy it pre riced.

The oven is for your potatoes. Dress them in olive oil, lay them flat on a baking sheet on top of parchment paper or foil and bake for 30-40 minutes or until soft.

While you're potatoes are cooking, brown your meat so it's nice and crumbled and cooked all the way through. I like to season with salt and pep while I do this. If there's any excess liquid — drain it, then put your meat in the slow cooker. Add the chicken stock and tomato past and make sure the tomato paste is MIXED WELL, then the rest of the veggies(I've got a tip for the bell peppies*), and seasonings. I like to give it a little stir between each addition and TBH I don't use a measuring spoon 90% of the time. Add the salsa and when the potatoes are done toss those in and stir so that everything looks perfectly even. Cover the top with as much chopped kale as you'd like, stick the cover on, and cook on high for 4 hours.

If you have some extra time, I like to grill the bell peppers on the stove in olive oil before putting them in the slow cooker for some extra flavor but you can totally skip this part. Just do what you like!

Garnish with Cilantro and/or an over easy CRISPY egg! Maybe some Yuzu sauce and the end result is a warm, spicy goodness, with tons of veggies that will definitely leave you satisfied and probably sleepy. Let me know if you try this Paleo and Whole30 friendly recipe and definitly feel free to swap in and out any veggies of your choice #Listentoyourbody!