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

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.

Cover and bake at 350° for 45-50 minutes or until thickened and vegetables are tender. Yield: 8 servings.

 

Cool completely and place in proportional freezer bags, then add all the small bags into a 2 gallon freezer bag.