Ragout of kidney beans in smoked pepper & tom

Yield: 6 Servings

Ingredients:

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 MMMMM--------------------------GARNISH-------------------------------
6 tb Plain nonfat yogurt

Instructions:

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.