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Chili-Cheese Casserole for a Crowd

Recipe Introduction


Cooking Light





List of Ingredients



• 2 teaspoons olive oil
  
• 2 cups chopped onion
  
• 1 cup chopped green bell pepper
  
• 1 cup chopped red bell pepper
  
• 1-1/2 tablespoons chili powder
  
• 1 tablespoon dried oregano
  
• 1 tablespoon unsweetened cocoa
  
• 1 teaspoon ground cumin
  
• 6 garlic cloves, minced
  
• 2 cups water
  
• 1-1/2 cups uncooked bulgur or cracked wheat
  
• 2 tablespoons minced fresh cilantro
  
• 1 (16-ounce) can pinto beans, drained
  
• 1 (15-ounce) can black beans, drained
  
• 1 (14-1/2-ounce) can no-salt-added diced tomatoes, undrained
  
• 1 (14-1/2-ounce) can vegetable broth
  
• 2 drained canned chipotle chiles in adobo sauce, minced
  
• 2 cups (8 ounces) shredded reduced-fat Monterey Jack cheese, divided
  
• 2 cups baked tortilla chips
  






Instructions



1. Preheat oven to 375 degrees.
   
   
2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 7 ingredients (onion through garlic); saute 5 minutes. Add water and next 7 ingredients (water through chiles); bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally.
   
   
3. Spoon half of bean mixture into the bottom of a 13 x 9-inch baking dish; sprinkle with 1 cup cheese. Top with remaining bean mixture. Cover and bake at 375 degrees for 40 minutes. Uncover; sprinkle with 1 cup cheese. Bake an additional 10 minutes. Press chips into casserole.
   
   
4. Yield: 12 servings (serving size: 1-1/2 cups).
   
   
5. CALORIES 237 (21% from fat); FAT 5.5g (sat 2.4g, mono 0.7g, poly 0.6g); PROTEIN 13.4g; CARB 36.2g; FIBER 7.4g; CHOL 12mg; IRON 2.5mg; SODIUM 459mg; CALC 198mg