Chili-cheese casserole for a crowd

12 Servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
2 cups Chopped onion
1 cup Chopped green bell pepper
1 cup Chopped red bell pepper
1½ tablespoon Chili powder
1 tablespoon Dried oregano
1 tablespoon Unsweetened cocoa
1 teaspoon Ground cumin
6 Garlic cloves; minced
2 cups Water
1½ cup Uncooked bulgur or cracked wheat
2 tablespoons Minced fresh cilantro
16 ounces Canned pinto beans; drained
15 ounces Canned black beans; drained
14½ ounce No-salt-added diced tomatoes; with juice
14½ ounce Canned vegetable broth
2 Chipotle chiles in adobo sauce; drained and minced, avail in cans
2 cups Lowfat Monterey Jack cheese; shredded (8oz, divided use)
2 cups Baked tortilla chips

Directions

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. Yield: 12 servings (serving size: 1-½ cups).

Nutritional Information: 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 Lower salt by making own beans.

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

Notes: The ingredients in this deep-flavored dish are reminiscent of mole, the Mexican sauce made from onion, garlic, chiles, and chocolate. The chipotle chiles add a smoky flavor, though they can be omitted or used to taste.

Recipe by: Cooking Light (Magazine) August, 1997 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 18, 1998

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