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Categories:
olive oil onion green bell pepper red bell pepper chili powder oregano unsweetened cocoa ground cumin garlic water fresh cilantro pinto beans black beans salt vegetable broth chiles cheese tortilla chips
Viewed: 79 - Published at: 9 years agoIngredients
- 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 (16-ounce) can pinto beans, drained
- 1 (15-ounce) can black beans, drained
- 1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
- 1 (14 1/2-ounce) can vegetable broth
- 2 drained canned chipotle chiles in adobo sauce, minced
- 2 cups (8 ounces) shredded reduced-fat Monterey Jack cheese, divided
- 2 cups baked tortilla chips
Method
- Preheat oven to 375°.
- 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.
- 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° for 40 minutes. Uncover; sprinkle with 1 cup cheese. Bake an additional 10 minutes. Press chips into casserole.