In these days of Heart Smart eating, this no-fat meatless recipe can add a real warm-up to a chilly winter's evening. Use kidney or pinto beans. This dish keeps well and can be frozen.

2 c. beans
1 tsp. cumin
1 tsp. dried oregano
1-2 tsp. chili powder
2 bay leaves
1 onion, finely diced
2 cloves garlic, minced
1 tsp. pureed chipotle chilies
1 diced bell pepper
Vinegar to taste
Fresh cilantro
Fat-free yogurt or sour cream
2 c. chopped tomatoes

Sort and rinse beans and soak overnight. Drain, rinse, and cover with water about two inches above beans. Boil vigorously for 5 minutes, skim off scum, and lower heat.

Add cumin, oregano, chili powder, bay leaves, onion and garlic. Cook about 15 minutes, then add tomatoes with juice. Some cilantro may be added at this time also, reserving rest for garnish.

Stir in about 1 teaspoon chipotle chili puree. Cook for a minute and taste. (Continue to taste and add as the flavors change.) Add bell pepper, lower heat and simmer gently until beans are well cooked - an hour or more.

Just before serving, stir in some vinegar to sharpen taste and garnish with fresh cilantro and sour cream.