Bean Casserole

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, drained
• 1/4 cup vegetable broth

Directions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. Add bell peppers, chili powder, smoked paprika, cumin, oregano, salt, and pepper. Cook until fragrant, about 2 minutes.
3. Add beans, tomatoes, and vegetable broth. Stir to combine. Bring to a simmer and cook for 5 minutes.
4. Transfer skillet to preheated oven and bake for 25 minutes, until bubbling and lightly browned on the top.
5. Serve hot.

Interesting Facts

• Beans are a great source of protein and are high in fiber.
• This dish is a great way to get your veggies in for the day.
• This casserole can be made ahead of time and reheated for an easy meal.
• This dish is gluten-free and vegan.