Keto Paleo Crock Pot Chili

This Keto paleo recipe is a yummy chili made with ground turkey and bacon, with plenty of protein in each serving. Bacon also helps add fat to your meal. Inside the chili is also chopped zucchini, bell pepper, and green onion. Don’t worry, the chili isn’t spicy at all, but it does have a strong peppery flavor. If you like hot chili, you can add red pepper flakes, hot paprika, or pepper and vinegar-based hot sauce. Our paleo recipe is made in the crock pot, so you can leave it for a few hours while you tend to things around the home, or you can cook the chili for up to 8 hours on a low heat while you’re away at work.

Can I add thickening agents to my chili?

On the paleo diet, many thickening agents are off-limits. This is because they’re not really natural foods that can be found or made without heavy processing. In this Keto paleo recipe, nutritional yeast is used to both thicken and flavor your chili. There is also an option in the recipe directions to make the chili thicker.

Benefits of nutritional yeast

Nutritional yeast is an inactive form of yeast that has lots of vitamins and nutrients the body needs. You’ll find Niacin, Riboflavin, Thiamin, Folic Acid, and Vitamin B12 in nutritional yeast. You can shake the flakes directly on top of food or stir them into soups, stews, and chilis.

Storage tips

Let any leftover chili cool entirely before storing it. Keep leftover chili in an airtight container in your refrigerator for up to 5 days. You can also freeze the chili in a large batch or in separate containers. Just reheat the chili on your stovetop or back in the crock pot!