This red chili is made with roasted red peppers instead of tomatoes, giving it a slightly different and wonderful flavor! In addition to being tomato-free ("nomato"), it's also gluten-free, has a lot of veggies hidden in it and can easily be made Paleo by skipping the beans. It's so good it'll be the only red chili you make!
Cook ground beef in a skillet over medium heat, using a spatula to break it up while cooking.
When the ground beef is almost cooked, add the spices. Stir well with a spatula until the spices are well incorporated and the beef is broken into small pieces. Add to crockpot.
While the ground beef is browning, chop the bell peppers before adding to the slow cooker. If using frozen bell peppers, put them in a blender or food processor and pulse about 6 to 8 times to break up into ½ inch pieces. Add to crockpot.
Add the drained roasted red bell peppers to the blender with the chicken stock. Blend until smooth. Add to crockpot.
Shred the zucchini with box grater and add it to the crockpot along with the beans, 1 teaspoon of salt and remaining ingredients. Stir well.
Cook on low for 6 hours or high for 3 hours. Taste when finished cooking and add salt as needed.