Recipe - Chili-Cheese Casserole For A Crowd

2 teaspoon Olive oil
2 cup Chopped onion
1 cup Chopped green bell pepper
1 cup Chopped red bell pepper
1 One half tablespoon Chili powder
1 tablespoon Dried oregano
1 tablespoon Unsweetened cocoa
1 teaspoon Ground cumin
6 Garlic cloves; minced
2 cup Water
1 One half cup Uncooked bulgur or cracked
wheat
2 tablespoon Minced fresh cilantro
16 ounce Canned pinto beans; drained
15 ounce Canned black beans; drained
14 One half ounce Nosaltadded minced
tomatoes; with juice
14 One half ounce Canned vegetable broth
2 Chipotle chiles in adobo
sauce; drained and minced,
avail in cans
2 cup Lowfat Monterey Jack cheese;
shredded (8oz, divided use)
2 cup Baked tortilla chips

1. Preheat oven to 375 degrees.

2. Heat oil in a Dutch oven over mediumhigh heat. Add onion and next 7
ingredients (onion through garlic); saute 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 9inch baking dish;
sprinkle with 1 cup cheese. Top with remaining bean mixture. Cover and bake
at 375 degrees for 40 minutes. Uncover; sprinkle with 1 cup cheese. Bake an
additional 10 minutes. Press chips into casserole. Yield: 12 servings
(serving size: 1One half cups).

Nutritional Information: CALORIES 237 (21% from fat); FAT 5.5g (sat 2.4g,
mono 0.7g, poly 0.6g); PROTEIN 13.4g; CARB 36.2g; FIBER 7.4g; CHOL 12mg;
IRON 2.5mg; SODIUM 459mg; CALC 198mg Lower salt by making own beans.

SOURCE: Cooking Light 1997August (c) 1997 Cooking Light, Inc.

Notes: The ingredients in this deepflavored dish are reminiscent of mole,
the Mexican sauce made from onion, garlic, chiles, and chocolate. The
chipotle chiles add a smoky flavor, though they can be omitted or used to
taste.

Recipe by: Cooking Light (Magazine) August, 1997

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 18,
1998