Ingredients:
- 2 tsp. olive oil
- 2 cups onion, chopped
- 1 cup green bell pepper, chopped
- 1 cup red bell pepper, chopped
- 1 1/2 Tbsp. chili powder
- 1 Tbsp. dried oregano
- 1 Tbsp. unsweetened cocoa
- 1 tsp. ground cumin
- 6 cloves garlic, minced
- 2 cups water
- 1 1/2 cups bulgar cracked wheat
- 1 can (16 oz.) kidney beans, drained
- 1 can (15 oz.) black beans, drained
- 1 can (14 1/2 oz.) diced, no salt added undrained tomatoes
- 1 can (12 1/2 oz.) vegetable broth or stock
- 2 pieces canned chipotle chilies in adobo sauce, minced
- 2 cups (8 oz.) cheddar cheese, shredded, reduced - fat
Preparation
Pre-heat oven to 375 degrees F. Heat oil in saucepot. Add diced onion, green bell pepper, red bell pepper, chili powder, dried oregano, unsweetened cocoa, ground cumin, and garlic. Stir and saute 5 to 10 minutes. Add water and bulgur cracked wheat, kidney beans, black beans, tomatoes, vegetable broth, and chilies. Bring to a boil. Reduce heat, simmer uncovered for 10 minutes and stir occasionally. Spoon half of bean mixture into the bottom of a 13 x 9 inch baking dish. Sprinkle with 1 cup of the cheese. Top with remaining bean mixture. Cover and bake for 30 minutes at 375 degrees F. Uncover and sprinkle with remaining cheese. Bake an additional 10 minutes.
Serve with baked pita chips or one 6" corn tortilla (60 calories, 0 g fat).
Number of Servings: 12
Serving Size: 1 1/2 Cups
Calories: 214
Fat Grams: 3.3 g
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