Vegetarian Chili Potato Stew

kidney-beans This recipe, contributed by Ayala Aidman, is dairy and gluten-free.

This recipe freezes well, and re-heats well.According to Ayala, the chopped potatoes and celery are key to the success of this dish.

Prepare large oval crock pot.


  • 1 c. dry kidney beans
  • ½ c. dry pinto beans
  • ½ c. dry black beans
  • 1 ½ c. onion, Chopped
  • 2 -3 c. celery, chopped
  • 2 large green pepper, chopped
  • 4 cloves garlic minced, or 1 tablespoon garlic powder
  • 1 28 oz (850 g.) can whole tomatoes, with liquid
  • 1 28 oz. (850 g.) can crushed or diced tomatoes, with liquid
  • 1 ½ c. coarsely shredded carrots
  • 3 big potatoes, scrubbed, not peeled, coarsely shredded–should be 3-4 cups.
  • 1 c. water
  • ¼ c. light olive oil
  • 1 heaping tablespoon chili powder-heaping
  • 1 heaping tablespoon cumin
  • 1 tablespoon parsley flakes-optional
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon cinnamon
  • 2 bay leaves
  • ½ tsp. salt


  1. Overnight: Soak kidney beans and pinto beans together, and black beans in a separate bowl as they will turn the other beans black.
  2. Chop vegetables and put in crock pot.
  3. Add shredded vegetables.
  4. Rinse and drain the beans. Add to crock pot. Add tomatoes, and water. Crumble bay leaves in, and stir in spices and oil. Stir together well.
  5. Cook on low for 8-10 hours or overnight.

The oil is important, since there are no meats in this recipe.


  • 2 1-lb. can kidney beans, rinsed & drained, instead of dry beans
  • Mix different dry beans, such as black eyed peas, or lentils. Kidney beans will help it keep that chili consistency.
  • ¼ tsp cayenne pepper will make it very spicy
  • 1 habanero pepper minced or sliced will make it very spicy- use gloves and protect eyes when cutting
  • Ingredients can be decreased for smaller 4 quart round crock pot.

More suggestions:

  • · Garnishes: Chopped scallions, chopped cilantro.
  • · Use a crock pot liner- remember to put water in the bottom of the pan
  • · Serve with corn chips
  • · Served with shredded cheese or sour cream.

Author: Ayala Aidman adapted this recipe from “Lean and Luscious and Meatless” by Bobbie Hinman and Millie Snyder. Mrs. Aidman, a resident of Bala Cynwyd, Pennsylvania can be contacted at

Photo credit: sashafatcat


  1. Mrs Belogski says

    i thought there was a problem with cooking kidney beans from raw in a crockpot? aren’t you supposed to boil them rapidly for a few minutes to destroy a particular toxin which they contain? please advise… ( recipe sounds great apart from that!)

  2. Mrs Belogski, not a toxin, just a substance that increases flatulence. There is no harm in not soaking, but there is some effect on nutrition. Researching it, thanks for the interesting question.

  3. Mrs Belogski says

    This is what I found – from this

    Red kidney beans: Incidents of food poisoning have been reported associated with the consumption of raw or undercooked red kidney beans. Symptoms may develop after eating only four raw beans and include nausea, vomiting and abdominal pain followed by diarrhoea. A naturally occurring haemaglutin is responsible for the illness, but can be destroyed by high temperature cooking, making the beans completely safe to eat. For this reason, kidney beans must not be sprouted. Kidney beans should be soaked for at least 8 hours in enough cold water to keep them covered. After soaking, drain and rinse the beans, discarding the soaking water. Put them into a pan with cold water to cover and bring to the boil. The beans must now boil for 10 minutes to destroy the toxin. After this the beans should be simmered until cooked (approximately 45-60 minutes) and they should have an even creamy texture throughout – if the centre is still hard and white, they require longer cooking.