Jalapeno Chili

Recipe inspired by: Skinny Taste

Course Main Course
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8


  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 jalapeños, seeds removed
  • 1 large sweet potato, 14 oz
  • 2 lbs ground chicken and/or beef
  • 2 tsp smoked paprika
  • 2 tsp chili powder
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1/4 tsp red pepper flakes
  • 1 can petite diced tomatoes (14 oz.)
  • 1 cup low sodium chicken broth
  • 1 avocado, diced
  • chopped scallions, for garnish
  • 2 cups preferred beans, cooked (black, garbanzo, etc) emit for low FODMAP, candida, and Whole 30


  1. Place all the ingredients except the scallion and avocado in the slow cooker and cook on low 8 hours.

  2. When done, break up the ground meat with a wooden spoon.

  3. Serve garnished with scallions and avocado on top.

Contact Sally

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P: (303) 209-8640
F: (303) 209-8482

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Tip of the Day

Not everything you buy from the grocery store should be stored in the refrigerator. Tomatoes, bananas, bread, and basil don’t like the cold! Avoid storing these foods in the fridge to prevent degradation of taste and texture.