Vegetarian 3 Bean Stew with Roasted Potatoes Recipe

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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.

We are in the deep end of winter and it doesn’t seem to end any time soon. With back to back snow storms and chilling temperatures, it’s that time of the year when we crave for something hearty and comforting. So, here I have a delicious and filling vegetarian stew made with 3 different beans.

Vegetarian 3 Bean Stew:

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.

Ingredients in Medieval Times vegetarian chili:

As the name of the dish suggests, this chili/ stew is made with 3 different kinds of beans. I used black, cannellini and red kidney beans. But feel free to your favorite kind – pinto, great northern, navy beans etc. are all good options.

The other ingredients needed are:

• Veggies – Onion, carrot, 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.

How to make 3 Bean Chili/ Stew:

• Use 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 paprika, 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 Vegetarian 3 bean stew:

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:

• 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.

Recipe adapted from here:

Print Recipe

Vegetarian 3 Bean Stew

This Vegetarian 3 Bean Stew is a hearty and comforting dish made with fire roasted tomatoes and spices. Copycat recipe for Medieval times Vegetarian Chili.

Prep Time30 mins

Cook Time1 hr

Course: soups stews

Cuisine: American

Servings: 4 Servings

Author: Pavani

Ingredients

For the 3 Bean Stew:

• 1 tbsp Olive Oil
• 1 Small Onion, chopped
• 2 Medium Carrot, 1 chopped fine and 1 chopped into chunks
• 2~3 Garlic cloves, finely chopped
• ½ tsp Ground Cumin
• ½ tsp Ground Coriander
• ¼ tsp Dried Thyme
• 1 Bay leaf
• 1 tbsp Tomato paste
• 1 cup Fire roasted Tomatoes
• 2 cups Vegetable Stock or Water
• 1 cup Black Beans (½ of a 15oz. can, rinsed and drained)
• 1 cup Cannellini Beans (½ of a 15oz. can, rinsed and drained
• 1 cup Red Kidney Beans (½ of a 15oz. can, rinsed and drained)
• To taste Salt & Pepper
• 2 tsp Lemon juice
• ½~1 tsp Hot Sauce (adjust as per taste preference)
• ½ tsp White Wine vinegar
• 3 tbsp Cilantro (for garnish)

For Roasted Potatoes:

• 3 Medium Potatoes, chopped into 1" cubes
• 1 tsp Paprika
• To taste Salt & Pepper

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 paprika, 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.
• 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.

Linking this to Valli’s ‘Cooking from Cookbook Challenge: February — Week 3‘.

Other Vegetarian Stews/ Chilis you might want to try:

• Lebanese Stew
• Black Bean Veggie Soup
• Moroccan Chickpea Soup