FoodRef · Recipe for Three-Bean Vegetarian Chili
Pinto Bean and Vegetable Stew
5 approve · 1 caution · 5 avoid
Standard deviation of the 11 scores. Higher = the diets disagree more.
The diets react (see scores below)
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 1 (14 oz) can fire-roasted tomatoes (see notes)
- 3 garlic cloves minced
- 2 small (150 g) carrots peeled and diced
- 1 medium (135 g) potato peeled and diced
- 1 tsp oregano dried
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Red pepper flakes to taste
- 2 bay leaves (optional)
- 2 cups vegetable broth
- 2 (14 oz) cans pinto beans drained and rinsed (see notes)
- Salt and pepper to taste
Instructions
No instructions parsed.
Diet-by-diet
Low in sodium when salt is used sparingly, high in fiber, vegetables, and legumes — a near-ideal DASH profile.
Olive oil, vegetables, legumes, and herbs align strongly with Mediterranean principles, though pinto beans are more Latin American than Mediterranean traditional.
Entirely plant-based with no animal products anywhere in the recipe.
Contains no animal products — essentially the opposite of carnivore eating.
Legumes (pinto beans) and potatoes are both excluded from paleo, making this a poor fit despite the whole vegetables.
Beans, potatoes, carrots, and tomatoes contribute substantial carbs, far exceeding keto limits.
Onion, garlic, and pinto beans are all high-FODMAP, making this unsuitable without major substitutions.
Legumes are explicitly excluded on Whole30, disqualifying this recipe despite otherwise compliant ingredients.
Decent balance of carbs from beans/vegetables and some protein from legumes, but lacks dedicated protein and fat sources for ideal 40/30/30 macros.
Rich in anti-inflammatory ingredients: olive oil, tomatoes, garlic, turmeric-adjacent spices, and fiber-rich legumes and vegetables.
High fiber and protein from pinto beans plus plenty of vegetables promote satiety on modest calories — well-suited for GLP-1 users.