Chili-Cheese Casserole For A Crowd

Recipe Ingredients

2 teaspoons	10ml	Olive oil
2 cups	125g / 4.4oz	Chopped onion
1 cup	146g / 5.1oz	Chopped green bell pepper
1 cup	146g / 5.1oz	Chopped red bell pepper
1 1/2 tablespoons	22ml	Chili powder
1 tablespoon	15ml	Dried oregano
1 tablespoon	15ml	Unsweetened cocoa
1 teaspoon	5ml	Ground cumin
6		Garlic cloves - minced
2 cups	474ml	Water
1 1/2 cups	355ml	Uncooked bulgur or cracked wheat
2 tablespoons	30ml	Minced fresh cilantro
16 oz	454g	Canned pinto beans - drained
15 oz	426g	Canned black beans - drained
14 1/2 oz	411g	No-salt-added diced tomatoes - with juice
14 1/2 oz	411g	Canned vegetable broth
2		Chipotle chiles in adobo sauce - drained
		And minced - avail in cans
2 cups	292g / 10oz	Lowfat Monterey jack cheese - shredded (8oz, divided use)
2 cups	474ml	Baked tortilla chips

Recipe Instructions

1. Preheat oven to 375F.

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 375F for 40 minutes. Uncover; sprinkle with 1 cup cheese. Bake an additional 10 minutes. Press chips into casserole. Yield: 12 servings (serving size: 1-1/2 cups).

Source:
Cooking Light 1997-August (c) 1997 Cooking Light, Inc.

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