Barbecue Bean Sloppy Joes on Baked Potatoes

1 onion, chopped
1 bell pepper, chopped
1/4 cup low sodium vegetable broth
3 cups cooked brown rice
2 (15-oz.) cans pinto beans, undrained
3/4 cup Basic BBQ Sauce (click here)
1 1/2 Tbsp. chili powder

Place the onion and bell pepper in a saucepan with the
vegetable broth. Cook, stirring occasionally until vegetables
soften slightly, about 3 minutes. Add remaining ingredients and
cook for about 12 minutes, until well heated. Serve over baked
potato.

NOTE: This is a Mary McDougall recipe. The original recipe
calls for this to be served on buns.