1. 1 tablespoon vegetable oil
2. 1 cup green bell pepper, diced
3. 1 cup onion, diced
4. 4 cans (16 oz) vegetarian beans
5. 1 cup ketchup
6. 1/2 cup brown sugar
7. 1 teaspoon black pepper

1. Add oil to non-stick skillet.  Sauté bell pepper and onion over medium high heat until onions are clear. 
2. Partially drain the vegetarian beans, and add to skillet along with ketchup, brown sugar and pepper.
3. Simmer on medium low heat for 10 minutes or until sauce thickens. 

Calories: 180
Fat: 1 g
Cholesterol: 0 mg
Sodium: 180 mg
Carbohydrate: 34 g
Dietary fiber: 6 g
Protein: 5 g