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!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large oven-safe skillet or saucepan, heat the olive oil over medium heat.

Step 3

Add the diced onion, and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic, and cook for another 1-2 minutes until fragrant.

Step 5

Add the diced red bell pepper, carrot, and zucchini. Sauté for 5-7 minutes until the vegetables start to soften.

Step 6

Stir in the drained and rinsed kidney beans, pinto beans, and black beans.

Step 7

Add the canned diced tomatoes, tomato paste, and vegetable broth. Stir to combine well.

Step 8

Season the mixture with chili powder, smoked paprika, ground cumin, salt, and black pepper. Mix thoroughly.

Step 9

Bring the mixture to a gentle simmer and let it cook for 10 minutes, stirring occasionally.

Step 10

If not using an oven-safe skillet, transfer the mixture to a large casserole dish.

Step 11

Cover the skillet or dish with a lid or aluminum foil and bake in the preheated oven for 30 minutes.

Step 12

Remove the cover and bake for an additional 10-15 minutes to allow the top to slightly thicken.

Step 13

Garnish with freshly chopped parsley (if using) and serve warm.

Nutrition Facts

Serving size	2487.9 grams (2487.9g)

Amount per serving	% Daily Value*
Calories	2113

Total Fat 49.90g	64%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 7.70g
Cholesterol 8mg	3%
Sodium 8946mg	389%
Total Carbohydrate 329.10g	120%
Dietary Fiber 112.80g	403%
Total Sugars 48.40g
Protein 105.00g	210%

Vitamin D 0IU	0%
Calcium 792mg	61%
Iron 40mg	222%
Potassium 7666mg	163%

*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.

Source of Calories

Fat: 20.5%

Protein: 19.2%

Carbs: 60.2%