Veggie Bean Casserole
TOTAL TIME: Prep: 30 min. Bake: 45 min.
YIELD: 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.
Ingredients
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2 medium carrots, diced
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2 celery ribs, chopped
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1 large onion, chopped
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1 medium green pepper, chopped
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2 tablespoons canola oil
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3 garlic cloves, minced
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2 tablespoons chili powder
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1/2 teaspoon ground cumin
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1 can (28 ounces) diced tomatoes, undrained
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2 cups frozen corn
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 can (15 ounces) tomato sauce
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2 tablespoons picante sauce
Directions
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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.
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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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