Ingredients

• 1 tablespoon canola oil
• 2 large onions, chopped
• 3 cloves garlic, finely chopped
• 2 tablespoon chili powder
• 1 tablespoon chopped chipotle peppers in adobo sauce, or to taste
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 28-ounce c plum tomatoes, (with juices), chopped
• 1 large green bell pepper, seeded and chopped
• 1 large red bell pepper, seeded and chopped
• 2 small zucchini, trimmed and chopped
• Salt & freshly ground pepper, to taste
• 1 19-ounce c red kidney beans, rinsed
• 6 tablespoon reduced-fat sour cream, or nonfat plain yogurt for garnish
• Fresh cilantro leaves, for garnish

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Cooking Directions

Step 1

Heat oil in a large cast-iron or nonstick skillet over medium heat. Add onions and cook, stirring, until soft and lightly browned, 5 to 10 minutes. Add garlic, chili powder, chipotles, cumin and oregano; cook, stirring, for 1 minute. Add tomatoes, green and red bell peppers and zucchini; season with salt and pepper. Bring to a boil over medium-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.

Step 2

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.