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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I serve this as a meatless main dish, but it also makes a nice side dish. It freezes and reheats well, so Iâll sometimes double the recipe. It has a colorful combination of carrots, corn, beans and tomatoes. 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. Yield: 8 servings.
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