• 1 Tbs. olive oil
• 2 onions, chopped
• 2 green bell peppers, seeded and chopped
• 2 Tbs. chili powder
• 3-3/4 cups Mexican style stewed tomatoes
• 2 lbs. canned pinto beans, drained
• 1 cup water
• 3 cups fat-free Monterey Jack cheese, grated, with jalapeño peppers, if desired

Prepare broiler. Heat oil in a heavy ovenproof skillet over medium high heat. Sauté onion and bell pepper about 4 minutes, stirring occasionally, until softened and lightly browned. Add chili powder and cook another minute. Stir in tomatoes, beans and water. Bring to a boil over high heat. Reduce heat to medium and simmer 8-10 minutes, until thickened. Sprinkle with cheese and broil 4 inches from heat source about 1 minute, or until cheese is melted.

Per serving: calories 456, fat 6.4g, 12% calories from fat, cholesterol 8mg, protein 41.5g, carbohydrates 60.2g, fiber 15.5g, sugar 18.8g, sodium 1274mg, diet points 7.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.6, Fruit: 0.0, Bread: 2.3, Lean meat: 0.0, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 3.3

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The recommended wines are: Fumé Blanc, Beaujolais, or Chenin Blanc.