1/4 cup roasted red pepper, chopped (either store-bought or make your own here)
2 large green onions, chopped
4 cloves garlic, minced
1/2 cup vegetable broth
2 (15oz) cans dark red kidney beans (drained & rinsed)
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon dried thyme
1 teaspoon chili powder
2 cups cooked brown rice
Salt & Pepper, to taste
Add olive oil to a large saucepan and preheat on medium heat.
Add onion, green pepper, celery, red pepper, green onions and garlic. Cook until tender (5-7 minutes).
Add remaining ingredients except brown rice. Reduce heat to med-low and simmer for 15-20 minutes or until all veggies are tender.
Serve immediately over hot brown rice and add salt/pepper if desired.
Nutrition Info Per Serving (about 1/2 cup rice and 1 1/2 cups beans): Calories 338.6 Total Fat 9.0 g Saturated Fat 1.3 g Polyunsaturated Fat 0.8 g Monounsaturated Fat 5.0 g Cholesterol 0.0 mg Sodium 728.6 mg Potassium 208.5 mg Total Carbohydrate 57.7 g Dietary Fiber 14.3 g Sugars 6.1 g Protein 13.8 g