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Veggie Bean Casserole
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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
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.
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |