member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Terry Ward      

Recipe Categories:

    Chili-Cheese Casserole for a Crowd

    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
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |