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Chili Cheese Casserole For A Crowd
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
16 ounces canned pinto beans -- drained
15 ounces canned black beans -- drained
14 1/2 ounces no-salt-added diced tomatoes -- with juice
14 1/2 ounces canned vegetable broth
2 chipotle chiles in adobo sauce -- drained and minced -- avail in cans
2 cups lowfat Monterey Jack cheese -- shredded (8oz -- divided use)
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); saute 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 degrees 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).