Slow Cooker Paleo Jalapeno Popper Chicken Chili

• servings: 8 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 medium white onion (diced)

3 cloves minced garlic

1 red bell pepper (diced)

2 jalapeños (seeds removed)

1 large sweet potato (14 oz)

1 lb 93% lean ground chicken

1 lb 95% lean ground beef

2 tsp smoked paprika

2 tsp chili powder

2 tsp dried oregano

2 tsp kosher salt

1 tsp ground cumin

1/4 tsp red pepper flakes

1 14 oz can petite diced tomatoes

1 cup reduced sodium chicken broth

chopped scallions (for garnish)

8 oz diced avocado (from 2 small haas)

4 oz goat cheese (optional leave out for whole30)

Directions

Slow Cooker:

Place all the ingredients except the scallion, avocado and goat cheese in the slow cooker and cook on low 8 hours. When done, break up the ground meat with a wooden spoon and add half of the goat cheese if using.

Serve garnished with scallions and avocado on top.

Instant Pot:

Place all the ingredients except the scallion, avocado and goat cheese in the pressure cooker and cook high pressure 25 minutes. When done, break up the ground meat with a wooden spoon and add half of the goat cheese if using.

Serve garnished with scallions and avocado on top.

Nutrition

• Serving Size: 1 generous cup, 1 oz avo
• Calories: 285 kcal
• Total Fat: 12 g
• Saturated Fat: 3.5 g
• Cholesterol: 83 mg
• Sodium: 350 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 5 g
• Total Sugars: 1 g
• Protein: 25 g