YOUR HEALTHY PLATE: Another Kind of Magic Bean Soup — Vegetarian Chili

I love my slow cooker. I even have a bumper sticker that says so.

This is something really terrific — it takes 5 minutes to get ready, all day to cook and fill the house with heavenly smells, and no time at all to bring to the table for a satisfying and wonderful meal.  Thank you to Clean Eating Chelsey for her version of Magic Bean Soup. As opposed to this one, from me and Michael Ruhlman.

  • 2 cans Mexican-style diced tomatoes
  • 1 can regular diced tomatoes + 1 full can water
  • 2 cans black beans, drained and rinsed
  • 2 cans kidney (red) beans, drained and rinsed
  • 1 can Great Northern (white) beans, drained and rinsed
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 5-6 red potatoes, diced 3/4-inch
  • 2 t. chili powder
  • 1 t. crushed red pepper flakes
  • 1 t. garlic powder
  • 1 t. salt
  • 1 t. black pepper

Add all the ingredients to a slow cooker, set to low, and go to work. If your mornings are exceedingly busy, the best strategy may be to put it all together the night before, leave it in the refrigerator all night, and then pop it into the base and turn it on before you leave in the morning. Do not forget to do this last step! Plan on taking leftovers to work the next day.

3 thoughts on “YOUR HEALTHY PLATE: Another Kind of Magic Bean Soup — Vegetarian Chili

  1. Just when I needed a great slow cooker recipe…you came to my rescue. As always, your posts inspire, educate and motivate me!
    Thank you!

  2. Wow! I did this soup this afternoon for tonight’s supper. I substituted sweet potatoes for the regular potatoes and it was divine. I used ground ancho chile pepper, hot crushed red pepper flakes, ground cumin, thyme, smoked paprika and fire roasted tomatoes because that’s what I had on hand.
    This is going into the soup rotation at our house!! Thanks for the inspiring recipe and the good work you do every day. You make a difference!!!!

  3. We have been eating a very similar recipe with an occasional twist. We take a turkey loin and rub it with a low sodium cajun rub and grill just until the internal temp is 165 (or a little more). Then we add it to the chili and cook the same way. When its all done the turkey shreds very easily. We make a pot of it and eat it all week!
    We have used tofu and seasoned it the same way.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.