Chili-Cheese Casserole for a Crowd

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.