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Title: Chili-Cheese Casserole for a Crowd Categories: Casserole, Quantity co, Lowfat Yield: 12 Servings 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 1. Preheat oven to 375 degrees. 2. 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. 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 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). 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 1997-August (c) 1997 Cooking Light, Inc. Notes: The ingredients in this deep-flavored 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 MC-Recipe Digest by KitPATh 1998 |