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.

Perla Meyers
Source: EatingWell Magazine, September/October 1994


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

237.6 calories; protein 10.4g 21% DV; carbohydrates 40.7g 13% DV; exchange other carbs 2.5; dietary fiber 15.3g 61% DV; sugars 11.6g; fat 5.7g 9% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 3577.3IU 72% DV; vitamin c 128.4mg 214% DV; folate 124mcg 31% DV; calcium 156.5mg 16% DV; iron 4.4mg 24% DV; magnesium 84.8mg 30% DV; potassium 1170.1mg 33% DV; sodium 771.3mg 31% DV; thiamin 1.4mg 138% DV.

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Rating: 3 stars
Spicy and thick but not a lot of flavor. Would be very good served on rice. Read More