Halloween: Ghoulish Black Bean Chili Casserole

I found this recipe at www.pillsbury.com and it's fantastic! Couple little things I did differently. I added the one cup of shredded Cheddar cheese, but I also added an additional cup of Kraft Mexican blend cheese. I also served it with a dollop of sour cream on top. Turned out great. It's a very quick and easy meal to get you and your little goblins out the door this Halloween.
This heats up well for leftovers too!
Thanks Pillsbury......

Photo from Pillsbury.com

Ingredients

1

lb. chorizo or Italian sausage, casing removed if necessary

1

medium green bell pepper, seeded, chopped

1

cup chopped onions

1

cup uncooked regular long-grain white rice

1

cup Green Giant™ Niblets® Frozen Corn

1

(15-oz.) can Green Giant™, Joan of Arc®, Old El Paso™ or Progresso™ Black Beans, drained, rinsed

1

(14 1/2-oz.) can ready-to-serve chicken broth

1

(14.5-oz.) can Mexican stewed tomatoes with jalapeños and spices, undrained, cut up

1/2

cup water

2

teaspoons chili powder

1/2

teaspoon cumin

4

oz. (1 cup) shredded Cheddar cheese

Directions

1. Heat oven to 375°F. Crumble sausage into 12-inch nonstick skillet. Add bell pepper and onions; cook over medium-high heat until sausage is browned, stirring occasionally. Drain.

2. Stir in all remaining ingredients except cheese. Spoon into ungreased 13x9-inch (3-quart) baking dish. Cover tightly with foil.

3. Bake at 375°F. for 1 to 1 1/4 hours or until rice is tender. Remove from oven; sprinkle with cheese. Return to oven; bake an additional 5 minutes or until cheese is melted.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe

 

Calories

420

 ( 

Calories from Fat

200),

 

% Daily Value

 

Total Fat

22g

22%

 

(Saturated Fat

9g,

9%

 ), 

Cholesterol

50mg

50%;

 

Sodium

1000mg

1000%;

 

Total Carbohydrate

36g

36%

 

(Dietary Fiber

4g

4%

 

  Sugars

4g

4%

 ), 

Protein

20g

20%

 ; 

% Daily Value*:

 

Vitamin A

15%;

 

Vitamin C

20%;

 

Calcium

15%;

Iron

15%;