What you need

1 tbsp. olive oil
1 small yellow onion, finely diced
1/2 green (or red or yellow) bell pepper, finely diced
15 oz. can red kidney beans, drained and rinsed
15 oz. can fire-roasted tomatoes
1/2 cup vegetable broth or water
3 tbsp. chili powder
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. coarse salt

What to do

Set a large heavy-bottomed pot over medium heat and add the olive oil. Sauté the onions and peppers for five to six minutes or until the onions brown and begin to turn clear. Add all the other ingredients and reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally. Remove from heat and serve.

Makes six servings.

Nutritional info: 240 calories, 4.5 grams fat, 13 grams fiber, 13 grams protein, 38 grams carbohydrates