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Slow Cooked Contagiously Positive Chili

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Serves 6 to 8



2 medium onions, roughly chopped

1 large carrot, chopped

4 celery stalks, chopped

2 red bell peppers, cubed

2 small zucchini’s, roughly chopped

2 cups white button mushrooms, quartered

1 540ml can (no salt added) kidney beans, drained

1 398ml can (no salt added) black beans, drained

2 796ml cans (no salt added) whole tomatoes, mashed with a fork

1 teaspoon chili chipotle powder

1 tablespoon cumin

1 tablespoon dried basil

1 tablespoon oregano

1 tablespoon ground coriander

1 large clove of garlic, minced

½ cup light beer (optional)

½ cup water or vegetable stock

2 tablespoons fresh lemon juice or apple cider vinegar

Handful of cilantro or basil, for optional topping

Chopped avocado, for optional topping



Place all ingredients, except for the fresh herbs and avocado into the slower cooker. Stir and cook on high for 4 to 5 hours.


Stove Top Directions: If cooking on the stove, follow the same instructions, but bring the sauce to a boil, reduce heat to medium-low (gentle simmer) and cook for 1-2 hours. The longer it cooks, the better it will taste.

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© 2014 Contagiously Positive | All rights reserved | Website by Monolith Digital
© 2014 Contagiously Positive
All rights reserved
Website by Monolith Digital