Chili-cheese casserole for a crowd
Casserole Low Fat
Last updated 10/4/2011 8:14:15 PM. Recipe ID 43602. Report a problem with this recipe.
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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
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
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