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 can pinto beans (16-oz), drained
1 can black beans (15-oz), drained
1 can no-salt-added diced tomatoes (14 1/2-oz), undrained
1 can vegetable broth, (14-1/2-ounce)
2 cans chipotle chiles in adobo sauce, minced and drained
2 cups shredded reduced-fat Monterey Jack cheese, divided
2 cups baked tortilla chips
Preheat oven to 375 degrees.
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.
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; Fat 5.5g (sat 2.4g, mono 0.7g, poly 0.6g); Carbohydrate 36.2g; Cholesterol 12mg; Sodium 459mg