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TEST KITCHEN APPROVED

Veggie Bean Casserole

Name: Veggie Bean Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: North America, Mexican
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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 30 min. Bake: 45 min.

By Taste Of Home Editorial Team

Recipe by LaRue Ritchie

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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.

TEST KITCHEN APPROVED

Veggie Bean Casserole

3 Reviews Add your review

Yield:8 servings

Prep:30 min

Cook:45 min

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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

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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.