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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

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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