Smoky and Spicy Chili Beans (Vegetarian)

• 1 tablespoon oil
• 1 cup red bell pepper, seeded, membrane removed and diced
• 12 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) canspicy vegetarian chili beans, undrained
• 1 cup broth or 1 cup water
• 12 cup hickory flavored barbecue sauce (*read NOTE)
• 2 teaspoons chili powder

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.
3. Saute the bell pepper, onion and garlic until softened, about 3-4 minutes.
4. Add all the remaining ingredients, mixing well.
5. (The chicken or tofu should be added at this time if using.)
6. Simmer chili 30 minutes.
7. Adjust seasonings if necessary right before serving.
8. Chili can also be warmed in a crock pot on LOW for 3-4 hours.

oil, red bell pepper, onion, garlic, tomatoes, dark red kidney beans, vegetarian chili beans, broth, hickory flavored barbecue sauce, chili powder

Taken from www.food.com/recipe/smoky-and-spicy-chili-beans-vegetarian-164698 (may not work)