Categories: Vegetables 
      Yield: 6 servings 
  
      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.