Veggie Bean Casserole

Name: Veggie Bean Casserole
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

14 ingredients

2 steps

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

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.