Chili-Cheese Casserole For A Crowd

• 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

1. Preheat oven to 375u0b0.
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 375u0b0 for 40 minutes. Uncover; sprinkle with 1 cup cheese. Bake an additional 10 minutes. Press chips into casserole.

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

Taken from www.myrecipes.com/recipe/chili-cheese-casserole-a-crowd (may not work)