Smoky and Spicy Chili Beans (Vegetarian)

One of those easy recipes to rely on when you can't think of what to make for dinner. If you wish, for a protein boost, one cup of cooked, diced chicken or seasoned tofu can be added. From Pillsbury Soups and Chilies February 1998.

• Ready In: 30 mins
• Serves: 5

Ingredients

• 1  tablespoon  oil
• 1  cup red bell pepper, seeded, membrane removed and diced
• 1⁄2 cup onion, diced
• 1  large garlic clove, peeled and minced
• 1 (28 ounce) can crushed tomatoes, undrained
• 1 (15 ounce) can dark red kidney beans, drained
• 1 (15 ounce) can  spicy vegetarian chili beans, undrained
• 1  cup broth or 1  cup water
• 1⁄2 cup hickory flavored barbecue sauce (*read NOTE)
• 2  teaspoons chili powder

Directions

1. *NOTE: If you do not have hickory smoked barbecue sauce on hand, add 1/2 teaspoon liquid hickory smoke to regular barbecue sauce.
2. Heat oil in Dutch oven over medium heat until hot. Saute the bell pepper, onion and garlic until softened, about 3-4 minutes.
3. Add all the remaining ingredients, mixing well. (The chicken or tofu should be added at this time if using.) Simmer chili 30 minutes.
4. Adjust seasonings if necessary right before serving.
5. Chili can also be warmed in a crock pot on LOW for 3-4 hours.