Recipe - Ragout Of Kidney Beans In Smoked Pepper And Tom

1 tablespoon Vegetable oil
2 lg Onions, chopped
3 Cloves garlic, finely chop'd
2 tablespoon Chili powder*
1 tablespoon Chopped chipotle peppers in
Adobo sauce, or to taste
2 teaspoon Ground cumin
1 teaspoon Dried oregano
28 ounce 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 small Zucchini, trimmed and chop'd
Salt & freshly ground black
Pepper
19 ounce Can red kidney beans,
Drained & rinsed
6 tablespoon Reducedfat sour cream or

GARNISH
6 tablespoon Plain nonfat yogurt
Fresh cilantro leaves

In a large castiron 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.