2 tablespoons olive oil 1 medium onion, chopped 1 large red or green bell pepper, seeded and chopped 2 (15-ounce) cans black beans, undrained 1 can (8 ounces) tomato sauce 1 cup chopped ham 2 teaspoons vegetable base or bouillon granules 1 tablespoon red wine vinegar 1 tablespoon chili powder 1 teaspoon ground cumin 2 drops hot pepper sauce Shredded Monterey Jack cheese
Heat oil in large skillet over medium-high heat. Add onion, bell pepper and garlic; cook for 2 to 3 minutes or until tender.
Stir in beans and juice, tomato sauce, ham, vegetable base, vinegar, chili powder, cumin and hot pepper sauce; bring to a boil. Reduce heat to low. Cook, stirring occasionally, for 15 minutes or until flavors are blended. Sprinkle with cheese before serving.