*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       T            Vegetable oil
    2       lg           Onions, chopped
    3                    Cloves garlic, finely chop'd
    2       T            Chili powder*
    1       T            Chopped chipotle peppers in
                         Adobo sauce, or to taste
    2       t            Ground cumin
    1       t            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
   19       oz           Can red kidney beans,
                         Drained & rinsed
    6       T            Reduced-fat sour cream or
    6       T            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.
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