Mixed Bean Casserole
Hearty, wholesome, and packed with flavor, this Mixed Bean Casserole is the ultimate comfort food for busy weeknights or cozy family dinners. Featuring a trio of nutrient-rich beans—kidney, pinto, and black—alongside a medley of fresh vegetables like zucchini, carrots, and bell peppers, this plant-based dish is a powerhouse of protein and fiber. Seasoned with bold spices like smoked paprika, chili powder, and cumin, it delivers a smoky, savory kick in every bite. Simmered in a rich tomato base and baked to perfection, this casserole boasts a balance of tender vegetables and satisfying textures. Quick to prep, oven-baked for effortless cooking, and versatile enough to serve on its own or alongside crusty bread or a crisp salad, this vegan-friendly recipe is both nourishing and flavorful. Perfect for meal prep, entertaining, or midweek meals, it’s a crowd-pleaser you’ll want on repeat!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, peeled and diced carrot
- 1 medium, diced zucchini
- 15 ounces, drained and rinsed canned kidney beans
- 15 ounces, drained and rinsed canned pinto beans
- 15 ounces, drained and rinsed canned black beans
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or saucepan, heat the olive oil over medium heat.
Add the diced onion, and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, and cook for another 1-2 minutes until fragrant.
Add the diced red bell pepper, carrot, and zucchini. Sauté for 5-7 minutes until the vegetables start to soften.
Stir in the drained and rinsed kidney beans, pinto beans, and black beans.
Add the canned diced tomatoes, tomato paste, and vegetable broth. Stir to combine well.
Season the mixture with chili powder, smoked paprika, ground cumin, salt, and black pepper. Mix thoroughly.
Bring the mixture to a gentle simmer and let it cook for 10 minutes, stirring occasionally.
If not using an oven-safe skillet, transfer the mixture to a large casserole dish.
Cover the skillet or dish with a lid or aluminum foil and bake in the preheated oven for 30 minutes.
Remove the cover and bake for an additional 10-15 minutes to allow the top to slightly thicken.
Garnish with freshly chopped parsley (if using) and serve warm.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6702 mg | 291% | |
| Total Carbohydrate | 315.6 g | 115% | |
| Dietary Fiber | 109.7 g | 392% | |
| Total Sugars | 43.3 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 795 mg | 61% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 7251 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
