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Veggie Bean Casserole

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.
  • Total Time
    Prep: 30 min. Bake: 45 min.
  • Makes
    8 servings

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

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Reviews

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Average Rating:
  • Pamela
    Jan 29, 2020

    Recipe is named Veggie Bean Casserole - where are the beans? Don't see a single bean mentioned in ingredients.

  • vmfein
    Nov 19, 2011

    This was really good and so easy to make. My husband and I loved this.