Smoky Vegetarian Chili

I'm making this for dinner tonight and am freezing the rest for meals in the future.

Smoky Vegetarian Chili
Serves 4
2 tsp olive oil
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 (28 oz) can diced tomatoes
1 (15 ½ oz) can pinto beans, rinsed and drained
1 (15 ½ oz) can red kidney beans, rinsed and drained
½ tsp salt
3 drops liquid smoke
4 scallions, sliced
½ c shredded reduced-fat cheddar cheese
½ c fat-free sour cream

Heat the oil in a large sauce pan over medium-high heat. Add the onion, bell pepper, garlic, chili powder, cumin, and oregano; cook until the vegetables are softened, about 5 minutes.
Stir in the tomatoes, pinto beans, kidney beans, salt, liquid smoke; bring to a boil. Reduce the heat and simmer until the chili thickens slightly about 15 minutes.
Divide the chili evenly among 4 bowls and top evenly with the scallions, cheddar and sour cream.
(~1 c chili, ~2 tbsp scallions, 2 tbsp cheese, & 2 tbsp sour cream)
Points value: 6