Vegetarian Bean Stew Recipe | Medieval Times CopyCat recipe

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:

• Lebanese Stew
• Black Bean Veggie Soup
• Moroccan Chickpea Soup
• Cauliflower stew with coconut milk

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.

Author: Pavani

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Prep Time: 30 mins

Cook Time: 1 hr

Course: soups stews

Cuisine: American

Servings: 6 Servings

Ingredients

1x2x3x

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.

Nutrition

Calories: 472kcal

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