Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil
2 lg Onions, chopped
3 Cloves garlic, finely chop'd
2 tb Chili powder*
1 tb Chopped chipotle peppers in
Adobo sauce, or to taste
2 ts Ground cumin
1 ts Dried oregano
28 oz Can plum tomatoes (with
Juices), chopped
1 lg Green bell pepper, cored,
Seeded and chopped
1 lg Red bell pepper, cored,
Seeded and chopped
2 sm Zucchini, trimmed and chop'd
Salt freshly ground black
Pepper
19 oz Can red kidney beans,
Drained rinsed
6 tb Reduced-fat sour cream or

--------------------------GARNISH-------------------------------
6 tb Plain nonfat yogurt
Fresh cilantro leaves

In a large cast-iron or nonstick skillet, heat oil over medium heat.
Add onions and cook, stirring, until soft and lightly browned, 5 to
10 minutes. Add garlic, chili powder, chipotle peppers, cumin and
oregano; cook, stirring, for 1 minute. Add tomatoes, green and red
peppers and zucchini; season with salt and pepper. Bring to a boil
over high heat; then reduce heat to low and simmer, partially
covered, stirring often, until the juices have evaporated and
vegetables are tender, about 20 minutes. Add beans and simmer,
covered, for 10 minutes, stirring often; add water if necessary.
Taste and adjust seasonings. Serve in individual bowls, garnished
with a dollop of sour cream or yogurt and a sprinkling of cilantro.

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