Ingredients Jump to Instructions ↓

  1. 1 T Vegetable oil

  2. 2 lg Onions, chopped

  3. 3 Cloves garlic, finely chop'd

  4. 2 T Chili powder*

  5. 1 T Chopped chipotle peppers in

  6. Adobo sauce, or to taste 2 t Ground cumin

  7. 1 t Dried oregano

  8. 28 oz Can plum tomatoes

  9. 1 lg Green bell pepper, cored,

  10. Seeded and chopped 1 lg Red bell pepper, cored,

  11. Seeded and chopped 2 sm Zucchini, trimmed and chop'd

  12. Salt & freshly ground black Pepper 19 oz Can red kidney beans,

  13. Drained & rinsed 6 T Reduced-fat sour cream or --GARNISH--

  14. 6 T Plain nonfat yogurt

  15. Fresh cilantro leaves

  16. 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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