Veggie Bean Casserole

• 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 350u0b0 for 45-50 minutes or until thickened and vegetables are tender.

carrots, celery, onion, green pepper, canola oil, garlic, chili powder, ground cumin, tomatoes, frozen corn, kidney beans, garbanzo beans, tomato sauce, picante sauce

Taken from www.tasteofhome.com/recipes/veggie-bean-casserole/ (may not work)