Chili-Cheese Casserole for a Crowd

Contributed by Healthy Recipes for diabetic Friends Y-Group
 * From: Cooking Light 1997
 * Yield: 12 Servings

Ingredients

 * 2 tsp olive oil
 * 2 cups chopped onion
 * 1 cup chopped green bell pepper
 * 1 cup chopped red bell pepper
 * 1½ tbsp chili powder
 * 1 tbsp dried oregano
 * 1 tbsp unsweetened cocoa
 * 1 tsp ground cumin
 * 6 garlic cloves, minced
 * 2 cups water
 * 1½ 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 (14½-oz) can no-salt-added diced tomatoes, undrained
 * 1 (14½-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

Directions

 * 1) Preheat oven to 375°F.
 * 2) Heat oil in a Dutch oven over medium-high heat.
 * 3) Add onion and next 7 ingredients (onion through garlic); sauté 5 minutes.
 * 4) Add water and next 7 ingredients (water through chiles); bring to a boil.
 * 5) Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally.
 * 6) Spoon half of bean mixture into the bottom of a 13 x 9-inch baking dish; sprinkle with 1 cup cheese.
 * 7) Top with remaining bean mixture.
 * 8) Cover and bake at 375°F for 40 minutes.
 * 9) Uncover;sprinkle with 1 cup cheese.
 * 10) Bake an additional 10 minutes.
 * 11) Press chips into casserole.

Nutritional information
Per 1½ cups serving size:
 * 237 Calories (21% From Fat) | 5.5g Fat (2.4g Sat, 0.7g Mono, 0.6g Poly) | 13.4g Protein | 12 mg Cholesterol | 198 mg Calcium | 459 mg Sodium | 36.2g Carbs | 7.4g Fiber | 2.5g Iron