Chili-Cheese Casserole for a Crowd

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

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

Directions:

1. Preheat oven to 375°.
2. 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.
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° for 40 minutes. Uncover; sprinkle with 1 cup cheese. Bake an additional 10 minutes. Press chips into casserole.

By RecipeOfHealth.com