This Vegetarian 3 Bean Stew is a hearty and comforting dish made with fire roasted tomatoes and spices. Copycat recipe for Medieval times Vegetarian Stew.
Stews and chili are my favorite one pot meals to make in fall and winter seasons. They are hearty and perfect for the chilly weather. So, here is one of our family I have a delicious and filling vegetarian stew made with three types of beans.
Medieval Times Veggie Chili
I tasted this dish at Medieval Times a while back and have been making this stew every winter. A little background information on Medieval Times. It is a place where you step back into Medieval times with epic battles, jousting tournaments along with a royal dinner.
We went to a location in NJ. The kids had a blast but the grown-ups enjoyed the vegetarian feast. I really appreciated the inclusion of vegetarian menu.
They serve this vegetarian chili with roasted potatoes and brown rice. It is a delicious meal.
Ingredients
As the name of the dish suggests, this chili/ stew is made with 3 different kinds of beans. Feel free to use any color or your favorite beans. Black, pinto, kidney, cannellini, navy beans etc. are all good options.
The other ingredients needed are:
- Veggies – Onion, carrot, pepper, garlic
- Fire roasted tomatoes – these add slight smokiness and depth of flavor to the dish
- Spices – Cumin, coriander, thyme and bay leaf
- Lemon juice, hot sauce and vinegar are added to enhance all of the flavors in the stew.
Only 4 ingredients are needed to make roasted potatoes.
- Red Potatoes are the best as they have thin skin and bake beautifully. Yukon gold will also work well.
- Salt & Pepper
- Olive oil
Instructions
Here’s how to make vegetarian 3 bean stew:
Use a heavy bottomed pan, heat olive oil. Add onions, finely chopped carrots, peppers and chopped garlic. Cook on medium flame until the veggies are tender, about 6~8 minutes.
Next add the ground cumin, coriander, dried thyme and bay leaf. Mix well and cook for 1 minute.
Stir in tomato paste and fire roasted tomatoes. Cook for a few minutes.
Add the carrot chunks and stock (or water); bring the mixture to a boil. Lower the heat and simmer till the carrots are tender, about 6~8 minutes.
Once the carrots are tender, add the beans, salt and pepper. Bring the mixture to a boil and simmer for 3~4 minutes.
Turn off the heat, stir in lemon juice, hot sauce and vinegar. Check the seasonings and add more salt & pepper.
Make Roasted Potatoes:
Preheat oven to 450°F. Line a baking sheet with foil or grease it lightly.
Spread the chopped potatoes on the baking sheet and add salt and pepper. Drizzle 1~2tbsp oil and toss to coat the potatoes evenly.
Bake in the preheated oven for 25~35 minutes, tossing every 10 minutes until potatoes are crisp outside and tender inside.
To Serve
Place the beans in a serving bowl, top it with a serving of roasted potatoes and brown rice. Garnish with chopped cilantro and serve.
Tips
- Feel free to use any color and type of beans. If you only have 2 types, then use only 2.
- Fire roasted tomatoes can be subbed with tomato puree.
- Other veggies like zucchini, mushrooms, corn can be added to the recipe.
- Serve with quinoa or other whole grains instead of rice.
- Leftover stew can be stored in an airtight container in the fridge or up to 3 days. For longer storage, store in the freezer. Make sure to completely cool the stew and then put it in an airtight freezer-safe container or in a ziploc freezer bag.
- Best to make the roasted potatoes on the day of serving.
Other Vegetarian Stews/ Chilis to try:
Vegetarian 3 Bean Stew
Ingredients
For the 3 Bean Stew:
- 1 tablespoon Olive Oil
- 1 Small Onion, chopped
- 2 Medium Carrot, 1 chopped fine and 1 chopped into chunks
- 2~3 Garlic cloves, finely chopped
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Dried Thyme
- 1 Bay leaf
- 1 tablespoon Tomato paste
- 1 15 oz. Can of Fire roasted Tomatoes
- 2 cups Vegetable Stock or Water
- 2 cups Mixed Beans (about 1½ canned beans)
- To taste Salt & Pepper
- 2 teaspoons Lemon juice
- ½~1 teaspoon Hot Sauce (adjust as per taste preference)
- ½ teaspoon White Wine vinegar
- 3 tablespoons Cilantro (for garnish)
For Roasted Potatoes:
- 3~4 Medium Potatoes, chopped into 1" cubes
- To taste Salt & Pepper
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Olive oil
To Serve:
- 2 cups Cooked Brown Rice
Instructions
Make 3 Bean Stew:
- In a heavy bottomed pan, heat olive oil. Add onions, finely chopped carrots and chopped garlic. Cook on medium flame until the veggies are tender, about 6~8 minutes.
- Next add the ground cumin, coriander, dried thyme and bay leaf. Mix well and cook for 1 minute.
- Stir in tomato paste and fire roasted tomatoes. Cook for a few minutes.
- Add the carrot chunks and stock (or water); bring the mixture to a boil. Lower the heat and simmer till the carrots are tender, about 6~8 minutes.
- Once the carrots are tender, add the beans, salt and pepper. Bring the mixture to a boil and simmer for 3~4 minutes.
- Turn off the heat, stir in lemon juice, hot sauce and vinegar. Check the seasonings and add more salt & pepper.
Make Roasted Potatoes:
- Preheat oven to 450°F. Line a baking sheet with foil or grease it lightly.
- Spread the chopped potatoes on the baking sheet and add salt and pepper. Drizzle 1~2tbsp oil and toss to coat the potatoes evenly.
- Bake in the preheated oven for 20~30 minutes, tossing every 10 minutes until potatoes are crisp outside and tender inside.
To Serve:
- Place the beans in a serving bowl, top it with a serving of roasted potatoes and brown rice. Garnish with chopped cilantro and serve.
Notes
- 3 Beans in the stew can be altered and any of your favorite 3 bans can be used. Pinto beans, great northern, navy beans etc. are all good options.
- Fire roasted tomatoes can be subbed with tomato puree.
- Other veggies like zucchini, mushrooms, corn can be added to the recipe.
- Serve with quinoa or other whole grains instead of rice.
- Leftover stew can be stored in an airtight container in the fridge or up to 3 days. For longer storage, store in the freezer. Make sure to completely cool the stew and then put it in an airtight freezer-safe container or in a ziploc freezer bag.
- Best to make the roasted potatoes on the day of serving.
Sowmya Sundararajan
I just have one thing to say Pavani. I love your space. Amazing clicks. It inspires people like me to learn and click better. And I am pretty sure that your food tastes much more than what the picture speaks. Thanks for the virtual treat. Keep it coming.
Global Tastes & Travels Inc.
I went to Medieval Times when I was in college and we had so much fun rooting for our knight. I think we were having more fun even than the little kids. When I went they only served food you could eat with your hands since it was supposed to be back then. How did you eat this stew with your hands?…unless they know give you spoons?Regardless this soup is perfect for the cold weather
Global Tastes & Travels Inc.
I went to Medieval Times when I was in college and we had so much fun rooting for our knight. I think we were having more fun even than the little kids. When I went they only served food you could eat with your hands since it was supposed to be back then. How did you eat this stew with your hands?…unless they know give you spoons?Regardless this soup is perfect for the cold weather
Srivalli
Lovely bowl of beans Pavani…hope your winter woes comes to an end soon..
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I am SO glad I found this recipe. I went to Medieval Times last summer and fell in love with the stew. I googled for recipes and found this one… tried it and it’s a dead ringer! SO good! Thank you for posting it; I will make it often.
Jason
Ah! So wonderful to hear that it came out faithful to the original. I figured I was going to swing by the Medieval Times here in Orange County and grab some as a surprise Christmas gift for my sister – but they don’t sell it! You can only get it with the show. Thanks for leaving the comment Andrea, makes me feel better about using the recipe (and thanks to OP for posting!).
cookshideout
Hope you try it out Jason. Merry Christmas to you and your family.