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 AndNext 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-InchBaking Dish; Sprinkle With 1 Cup Cheese. Top With RemainingBean 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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