Smokey Vegetarian Chili

This looks like a good work lunch for the cold weather months.  I try to keep a good variety going.  I can dial the heat up or down depending on my mood...or the outdoor temp.

1 tbsp. olive oil
4 cloves garlic, finely chopped
1 small onion, finely chopped
1 green pepper, chopped
1 tsp. ground cumin
2 tsp. finely chopped chipotles in adobo
2 15 oz. cans black beans, drained
1 15oz. can pinto beans, drained
Salt and pepper to taste

Heat a Dutch oven over medium high heat.  Add oil, garlic, onion, and bell pepper; cook for 4 minutes.

Add cumin; stirring until cumin coats vegetable mixture, about 30 seconds.

Stir in 1 C. water and all remaining ingredients with 1 tsp. salt and 1/2 tsp. pepper.

Bring to a boil. Cover, reduce heat and simmer for 5 minutes.

Remove 1 C. bean mixture with a slotted spoon; place in a bowl.  Mash beans with a fork.

Stir mashed beans into chili.  Simmer 5 more minutes.

Per serving: 233 calories, 4g. fat, 0mg. cholesterol, 11g. fiber, 12g. protein, 38g. carbs, 655mg. sodium.