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What's great about this casserole is that you just throw it together and pop it in the oven. While it's baking, I can unwind from work and spend time with my two children. If company's coming, I just use two cans of everything!—Paula Roberts, Russellville, Arkansas
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 6 servings


  • 1 can (16 ounces) vegetarian baked beans
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) vegetarian chili with beans
  • 1 to 2 jalapeno peppers, seeded and chopped
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup crushed nacho tortilla chips

Nutritional Facts

3/4 cup: 373 calories, 9g fat (5g saturated fat), 20mg cholesterol, 882mg sodium, 51g carbohydrate (11g sugars, 13g fiber), 18g protein.


  1. In a bowl, combine the baked beans, kidney beans, corn, chili and jalapenos. Transfer to a greased 8-in. square baking dish.
  2. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheese and chips. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Peppy Bean Bake in Casserole Cookbook 2001, p221

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