This mouth-watering chili can be made with pretty much any ground meat, though I think the more subtle flavor of ground poultry works best with the acid in the salsa verde.
Perfect for a weeknight dinner when you need something in less than 30 minutes, this chili comes together very quickly. You can adjust the heat to your preference depending on how much (if any) habanero pepper you use. If you don’t have or like habaneros, you can substitute the chili pepper of your choice.
Delicious on it’s own, there is no end to the toppings you can enhance it with. My favorite way to eat it is with a heaping pile of fried plantains, fresh cubes of pineapple, and lots of chopped cilantro. Both refreshing and satisfying, this is the perfect Paleo recipe for Summertime!
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- 1 cup salsa verde (sugar free)
- 1.25 lbs ground turkey or beef
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chopped habanero or scotch bonnet (optional)
- salt and pepper to taste
How To Make It
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