Chili-Cheese Casserole for a Crowd

Chili-Cheese Casserole for a Crowd - 36.2g Carbs, 7.4g Fiber

From: Cooking Light 1997

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

Preheat oven to 375 degrees.

Heat oil in a Dutch oven over medium-high heat. Add onion and next 7 ingredients (onion through garlic); saut� 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.

Yield: 12 servings Serving size: 1 1/2 cups

Nutrition: 237 Calories (21% from fat), 5.5g Fat (2.4g Sat, 0.7g Mono, 0.6g Poly), 13.4g Protein, 12mg Cholesterol, 198mg Calcium, 459mg Sodium, 36.2g Carbs, 7.4g Fiber, 2.5g Iron

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