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Vegetarian Layered Chili Bean Casserole

Created by HomeCooker on May 13, 2012

3 tablespoons vegetable oil
1 medium green pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
1 (15 1/2 ounce) can kidney beans, drained
1 (16 ounce) can whole or diced tomatoes, with juice, coarsely chopped if using whole tomatoes
1 (15 ounce) can tomato sauce
1 tablespoon chili powder, or to taste

Step 1: Heat oil in skillet over medium high heat. Saute green pepper and onion until tender. Add garlic saute 1 minute. Mix in kidney beans. Set aside.
Step 2: In saucepan, combine tomatoes, tomato sauce and chili powder. Bring to a boil, then reduce heat and simmer, uncovered, for 25-30 minutes. Mix into the to kidney bean mixture. Season with salt and pepper.
Step 3: In a bowl combine ricotta and Monterey Jack cheese, chiles, onions and eggs and 1/2 teaspoon salt and pepper.
Step 4: Spread 1/4 of cheese mixture evenly in greased 13x9x2 inch glass baking dish. Arrange 1/4 of chips over cheese. Spread 1/4 of tomato mixture over chips. Repeat layer 3 more times.
Step 5: Cover with aluminum foil and bake at 325°F (160°C) for 30 to 40 minutes. Remove foil and top with cheddar cheese and bake 10 to 15 minutes more. Let stand 5 minutes before serving.