Bean Ragout with Cilantro-Cornmeal Dumplings

2 lg onions -- chopped
5 cloves garlic -- minced
2 tbsp vegetable oil
1 poblano chile pepper -- seeded & chopped
2 lg red bell peppers -- seeded & chopped
3 tbsp chili powder -- I used ancho
2 tsp ground cumin
1 tsp oregano -- I used mexican
3/4 tsp salt
1 28 oz can whole tomatoes -- undrained & chopped
2 sm zucchini -- chopped
1 15 oz can pinto beans -- undrained
1 15 oz can black beans -- undrained
1/2 tsp freshly ground pepper
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp salt
2 tbsp shortening
1/4 cup Cheddar cheese -- shredded
2 tbsp fresh cilantro -- chopped
1/2 cup milk -- I used soy milk

Saute onion and garlic in hot oil in a large Dutch oven until tender. Add poblano pepper and bell pepper; saute 2-3 minutes. Stir in chili powder, cumin and oregano; cook, stirring constantly, I-2 minutes. Add 3/4 tsp salt and next 5 ingredients, bring mixture to a boil. Reduce heat and simmer 15-20 minutes or until zucchini is tender. Combine flour and next 3 ingredients in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese and cilantro. Add milk, stirring mixture just until dry ingredients are moistened. Drop dough by heaping tablespoonfuls into simmering ragout. Cook 5 minutes. Cover and cook 15-20 minutes or until dumplings are done. Yield: 6-8 servings