This is a great meal by itself, or over a bed of whole grains such as brown rice or quinoa. This recipe makes plenty of servings, so freeze whatever you don’t eat for a quick meal later in the week.


  • 2 cups chopped onions
  • 2 cups chopped red peppers
  • 3 tablespoons mild chili powder
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 4 cloves minced garlic (to make easier buy in a jar)
  • 2 15-ounce cans pinto beans, rinsed and drained
  • 1 28-ounce can of diced tomatoes
  • 2 cups low-sodium vegetable broth
  • Salt substitute (potassium chloride) and black pepper to taste


  1. In a large pot, saute the onions and peppers over medium heat for about five minutes, or until softened.  Add water 1-2 tablespoons at a time to prevent sticking.
  2. Add in chili powder, oregano, cumin and garlic. Cook for about one minute.
  3. Add beans, tomatoes and vegetable broth. Bring to a boil over medium-high heat.
  4. Reduce the heat to medium-low. Simmer for about 20 minutes.
  5. Season with salt substitute and pepper.


Modified From Forks Over Knives