Veggie Bean Casserole Recipe

Veggie Bean Casserole Recipe photo by Taste of Home

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I serve this as a meatless main dish, but it also makes a nice side dish. It freezes and reheats well, so I’ll sometimes double the recipe. It has a colorful combination of carrots, corn, beans and tomatoes.

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Veggie Bean Casserole Recipe

Prep: 30 min. Bake: 45 min.

Yield: 8 Servings

30 45 75

Ingredients

2 medium carrots, diced
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 garlic cloves, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 can (28 ounces) diced tomatoes, undrained
2 cups frozen corn
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) tomato sauce
2 tablespoons picante sauce

Directions

In a large Dutch oven, saute the carrots, celery, onion, green pepper in oil for 5 minutes. Add the garlic. chili powder and cumin; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil.
Cover and bake at 350° for 45-50 minutes or until thickened and vegetables are tender. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 226 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 582 mg sodium, 39 g carbohydrate, 10 g fiber, 9 g protein.

Originally published as Veggie Bean Casserole in Country Extra January 2007, p49