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.