Chili-Cheese Casserole for a Crowd

Yield: 12 servings (serving size: 1 1/2 cups)

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

Preparation

Preheat oven to 375°.

Heat oil in a Dutch oven over medium-high heat. Add onion and next 7 ingredients (onion through garlic); sauté 5 minutes. Add water and next 7 ingredients (water through chiles); bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally.

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° for 40 minutes. Uncover; sprinkle with 1 cup cheese. Bake an additional 10 minutes. Press chips into casserole.

Nutritional Information

Calories:

237 (21% from fat)

Fat:

5.5g (sat 2.4g,mono 0.7g,poly 0.6g)

Protein:

13.4g

Carbohydrate:

36.2g

Fiber:

7.4g

Cholesterol:

12mg

Iron:

2.5mg

Sodium:

459mg

Calcium:

198mg