Recipe for Chili Cheese Casserole for a Crowd 
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Yield:
12
Ingredients:
Amount Ingredient
2 tsp olive oil
2 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/2 tbl chili powder
1 tbl dried oregano
1 tbl unsweetened cocoa
1 tsp ground cumin
6 x garlic cloves minced
2 cup water
1/2 cup uncooked bulgur or cracked wheat
2 tbl minced fresh cilantro
16 oz canned pinto beans drained
15 oz canned black beans drained
1/2 oz no-salt-added diced tomatoes with juice
1/2 oz canned vegetable broth
2 x chipotle chiles in adobo sauce drained
and minced avail in cans
2 cup lowfat Monterey Jack cheese shredded (8oz divided use)
Instructions:
Instructions: 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).

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.

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