5 Ingredient Low-Carb Paleo Green Chili
When I was a personal health cook, 5 Ingredient Low-Carb Paleo Green Chili was a favorite. I always felt kind of guilty that such an easy dish got so much praise, but they loved it!
5 Ingredient Low-Carb Paleo Green Chili
I love 5 Ingredient Low-Carb Paleo Green Chili because it is so quick and versatile. It is a great meal to utilize random veggies you need to use up, super fast and easy, great leftover, and even makes a great DIY Dehydrated Dinner!
Ingredients
- 2 lbs ground meat
- 2 tsp salt 1 teaspoon per lbs of meat
- 1 jar Green Salsa
- 1 pound veggies chopped (see note)
- 1 lime
Instructions
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In a large skillet brown meat with salt.
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Add meat, salsa, and veggies to a slow cooker.
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Cook on LOW about 6 hrs or HIGH for about 4 hours.
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Serve with lime.
Recipe Notes
This can also be cooked on the stovetop if short on time
Note about veggies
- Almost any combination of about 1 pound works in this recipe.
- Veggies such as onion, jalapeno, bell pepper, cabbage, zucchini, and cauliflower work great. (most kids happily eat cauliflower rice in stews)
- If your kids are particular in a picky mood try pureeing salsa and veggies for a smooth texture.
- I like to keep the veggies raw and serve on top of the chili, like a salad. (A trick I learned from Life-Changing Solmolian Chicken Soup)
Optional Add-Ins
- Beans (if not paleo or low-carb)
- Bone broth
Optional Garnich
- Lime- technically optional, but it adds so much to this dish!
- Cilantro
- Green onions
- Cheese
- Sour cream
DIY Dehydrated Dinner Notes
- If you will dehydrate this meal, do not add extra liquid and cook on the stovetop.
- After browning the meat, add salsa directly to the pan to simmer off extra liquid.
- Add vegetables after simmering meat mixture with salsa and only lightly cook.
- If adding beans, mash them up first to aid in better re-hydrating.
About Gina
Gina Shively is a Personal Health Cook and American Council on Exercise (ACE) certified Health Coach located in Anchorage Alaska. Her background includes a Bachelor’s of Science in Physiology from the University of Wyoming. For the past six years, she has lived in Alaska, where she can’t get enough of the active Alaskan lifestyle that for her includes hunting, fishing, hiking, and the occasional weekend race. She loves to cook for people and enjoys the challenge of making healthy food taste delicious. Her family includes two young boys, two packgoats, and a rambunctious Weimaraner, as well as a very patient husband.