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Chili-cheese Casserole for a Crowd
2 ts Olive oil
2 c Chopped onion
1 c Chopped green bell pepper
1 c Chopped red bell pepper
1 1/2 tb Chili powder
1 tb Dried oregano
1 tb Unsweetened cocoa
1 ts Ground cumin
6 Garlic cloves; minced
2 c Water
1 1/2 c Uncooked bulgur or cracked wheat
2 tb Minced fresh cilantro
16 oz Canned pinto beans; drained
15 oz Canned black beans; drained
14 1/2 oz No-salt-added diced tomatoes; with juice
14 1/2 oz Canned vegetable broth
2 Chipotle chiles in adobo sauce; drained and minced, avail in cans
2 c Lowfat Monterey Jack cheese; shredded (8oz, divided use)
2 c 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).