Chili-Cheese Casserole for a Crowd

Yield: 12 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 21%
  • Fat: 5.5g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 13.4g
  • Carbohydrate: 36.2g
  • Fiber: 7.4g
  • Cholesterol: 12mg
  • Iron: 2.5mg
  • Sodium: 459mg
  • Calcium: 198mg

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

Preparation

  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.
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