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. Source: EatingWell Magazine, September/October 1994

Perla Meyers


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

238 calories; 5.7 g total fat; 0.6 g saturated fat; 771 mg sodium. 1170 mg potassium; 40.7 g carbohydrates; 15.3 g fiber; 12 g sugar; 10.4 g protein; 3577 IU vitamin a iu; 128 mg vitamin c; 124 mcg folate; 156 mg calcium; 4 mg iron; 85 mg magnesium; 1 mg thiamin;

Reviews (1)

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2 Ratings
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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