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Veggie Bean Casserole

Total Time

Prep: 30 min. Bake: 45 min.


8 servings

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.


  • 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


  1. 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.
  2. 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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