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Vegetarian Three Bean Stew

By Seb Cancino

With its simple assembly and bold flavors, adding this vegetarian three bean stew to your travel or home base recipe rotation is as easy as 1, 2, 3!

Vegetarian Three Bean Stew

Everyone needs a simple, comforting meal at the end of a day of work or play. Add some spice and make it a one-pot-wonder and you’ve got the equation for this comforting vegetarian three bean stew.

I love the fact that you can tailor the recipe to your tastes. Dial down the heat for sensitive palates, thin it out for use as a side dish, thicken it up for burrito filling, or add more veggies for a heartier dish. Honestly, any dish you can scoop with tortilla chips is a win.

Vegetarian Three Bean Stew


  • Knife for cutting vegetables
  • Spoon or utensil for stirring
  • Large saucepan or medium pot (you probably only have one pot anyway, right?)
  • Cutting board or surface
  • Measuring spoons (optional)
  • Single burner


  • Olive oil
  • One medium onion, diced
  • One medium green bell pepper, diced, seeds and veins removed
  • 2 cloves garlic, minced
  • ½ - 2 teaspoons cumin (to taste)
  • ½ - 2 teaspoons chili powder (to taste)
  • 1 jalapeño, coarsely chopped (remove seeds and veins for less heat)
  • One can (15oz) black beans
  • One can (15oz) pinto beans
  • One can (15oz) kidney beans
  • 1-2 cans diced tomatoes (spicy diced tomatoes optional or to replace fresh jalapeño)
  • 1-2 cups vegetable broth (or water)
  • Salt
  • Pepper

Additions (optional)

  • Cheese (cotija, parmesan or your favorite shredded cheese)
  • Sour cream (plain Greek yogurt is a great substitute)
  • Chopped cilantro or green onion
  • Hot sauce
  • Tortilla chips


  1. Heat large saucepan or pot over medium heat
  2. Add olive oil to coat bottom of pot and sauté onion, green pepper, and a pinch of salt until the onions are softened and translucent.
  3. Add minced garlic, cumin, chili powder, and jalapeño (optional), and sauté for another minute.
  4. Add beans, tomatoes, and 1 cup of broth (or water) and bring to a boil. Reduce heat and allow to simmer for 20 minutes, stirring occasionally.
    Add more broth/water if stew reduces more than you wish. Cook down more for thicker stew.
  5. Sample stew and add salt and pepper to taste if needed.
  6. Serve and top with additions (optional).
  7. Enjoy!


  • If you do not drain your beans, you will need less salt and less broth/water.
  • Adjust the amount of tomatoes based on your taste. Many brands sell tomatoes with a spicy kick, fire roasted, or with green peppers and onions already included. Get creative!
  • Frozen “seasoning blends” of onion, bell pepper, and spices are a convenient way to add flavor without the hassle of chopping.
  • For shorter trips (2-3 days) or if you’re planning ahead, chop all of your vegetables at home or in advance and store them in reusable containers for a quick dump and cook meal.
  • Minced garlic in a jar is a time and nose saver.
  • Add cubed, cooked squash to make it a heartier meal.