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Veggie Bean Casserole

2 medium carrots, diced
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
2 tablespoons vegetable oil
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

Printed from tasteofhome.com May 16, 2008

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Veggie Bean Casserole cont.

2 tablespoons picante sauce

In a large ovenproof saucepan or Dutch oven, saute the carrots,
celery, onion, green pepper and garlic in oil for 5 minutes. Add
chili powder and cumin; saute 2 minutes 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.