Chili-Cheese Casserole for a Crowd

Olive Oil, 2 tbsp
Onions, raw, 2 cup, chopped
Green Peppers (bell peppers), 1 cup, chopped
*Peppers, sweet, red, fresh, 1 cup, chopped
Chili powder, 1.5 tbsp
Oregano, ground, 1 tbsp
Cocoa, dry powder, unsweetened, 1 tbsp
*Cumin seed, 1 tbsp
Garlic, 6 cloves
Water, tap, 2 cup (8 fl oz)
Whole-Wheat , low salt, 1.5 cup, crushed
Beans, pinto, .5 cup
Beans, black, .5 cup
*Del Monte Petite Cut Diced Tomatoes, 1 cup
Chicken Broth, 2 cup (8 fl oz)
*Green Chili Peppers, canned, .5 cup
Cheddar Cheese, 2 cup, diced
Tortilla Chips, 3 oz

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 chilies); bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally.
Spoon half of bean mixture into the bottom of a 13x 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.
12 -1 ½ c. servings

Serving Size: 12 - 1 1/2 Cups Servings