Veggie Bean Casserole

From our January 2014 issue

2 carrots, diced
2 celery ribs, chopped
1 large onion, chopped
1 green pepper, chopped

2 tbsp canola oil
3 garlic cloves, minced
2 tbsp chili powder
1⁄2 tsp ground cumin

1 can diced tomatoes undrained
2 cups frozen corn
1 can kidney beans
1 can garbanzo beans

1 can (15 oz) tomatoe sauce
2 tbsp picante sauce

Drain and rinse kidney and garbanzo beans. In a large Dutch oven, saute carrots, celery, onion, and green pepper in oil for 5 minutes. Add garlic, chili powder, and cumin. Cook for 1 minute.

Stir in remaining ingredients and bring to a boil. Cover and bake at 350° for 45 to 50 minutes or until thickened and vegetables are tender.

– Ed Niemiec, 100 Mile House, B.C.