Ghoulish Black Bean Chili Casserole

     I really love a good, mix, dump and bake kind of recipe.  This casserole from Pillsbury can be made with chorizo, Italian sausage or even soy crumbles if you're a vegetarian.  You can brown the sausage in your dutch oven or make it easy and cook it on your kitchen stove beforehand.  I couldn't find the Mexican stewed tomatoes called for in the original recipe.  Plain stewed tomatoes worked just fine but if you want to add some heat, toss in a small can of diced, drained, green chilies.  I baked this in my 12 inch dutch oven with 12 coals around the base of the oven and the lid completely covered with 28 briquettes.  After 55 minutes I added the cheese and let it sit for 5 more minutes to allow it to melt.  Be sure to give this cool weather casserole a try and have a hauntingly good Halloween!
   
Ghoulish Black Bean Chili Casserole
1 lb chorizo or Italian sausage, casing removed if necessary, crumbled, browned and drained
1 medium green bell pepper, seeded and chopped
1 cup chopped onion
1 cup regular long-grain white rice, uncooked
1 8.75 oz can corn, drained
1 15 oz can black beans, drained, rinsed
1 14.5 oz can chicken broth
1 14.5 oz can stewed tomatoes, cut up and undrained
1/2 cup water
2 tsp chili powder
1/2 tsp cumin
1 cup shredded Cheddar cheese

     Lightly oil or spray 12 inch dutch oven.
     In large bowl or dutch oven combine all ingredients, except cheese.
     Bake at 375 degrees for 50-55 minutes or until rice is tender.
     Sprinkle with cheese, bake for 5 minutes more or until cheese has melted.
     Makes 8 servings.

Mix all ingredients, except cheese, and pour into dutch oven

Bake at 375 degrees for 55 minutes then sprinkle with cheese

Bake for 5 minutes more or until cheese has melted

Top this ghoulishly good casserole with sour cream
and chopped fresh cilantro