Category: Chili

2 tsp Olive oil

2 cup Chopped onion

1 cup Chopped green bell pepper

1 cup Chopped red bell pepper

1 1/2 tbsp Chili powder

1 tbsp Dried oregano

1 tbsp Unsweetened cocoa

1 tsp Ground cumin

6 Garlic cloves, minced

2 cup Water

1 1/2 cup Uncooked bulgur or cracked wheat

2 tbsp 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 cup Lowfat Monterey Jack cheese, shredded (8oz, divided use)

2 cup 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 <phannema@wizard.ucr.edu> on Feb 18, 1998