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Spicy Kidney Bean & Bell Pepper Ragout
Spicy Kidney Bean & Bell Pepper Ragout
1 Review
From: EatingWell Magazine, September/October 1994
Tomatoes, bell peppers and gutsy chipotle peppers are the key ingredients in this tasty ragout. The addition of kidney beans makes it a whole meal.
- By: Perla Meyers EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon canola oil
- 2 large onions, chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons chili powder
- 1 tablespoon chopped chipotle peppers in adobo sauce, or to taste
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 28-ounce can 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 can red kidney beans, rinsed
- 6 tablespoons reduced-fat sour cream, or nonfat plain yogurt for garnish
- Fresh cilantro leaves, for garnish
Preparation
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Active
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Ready In
- 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.
- 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.
- Per serving: 238 calories; 6 g fat(1 g sat); 15 g fiber; 41 g carbohydrates; 10 g protein; 124 mcg folate; 0 mg cholesterol; 12 g sugars; 0 g added sugars; 3,577 IU vitamin A; 128 mg vitamin C; 156 mg calcium; 4 mg iron; 771 mg sodium; 1,170 mg potassium
- Nutrition Bonus: Vitamin C (213% daily value), Vitamin A (72% dv), Folate (31% dv), Iron (22% dv)
- Carbohydrate Servings: 2½
- Exchanges: 1 starch, 2 vegetable, 1 lean meat
Reviews 1
March 09, 2012
By: EatingWell User
Spicy and thick but not a lot of flavor. Would be very good served on rice.
