PREP: 30 minutes BAKE: 20 minutes OVEN: 400°F MAKES 8 servings
1 cup chopped green sweet pepper
1 cup chopped onion (1 large)
3 cloves garlic, minced
1 tablespoon vegetable oil
1 15-ounce can red kidney beans, rinsed, drained, and slightly mashed
1 15-ounce can pinto beans, rinsed, drained, and slightly mashed
1 15-ounce can black beans, rinsed, drained, and slightly mashed
1 11.5-ounce can vegetable juice
1 4-ounce can diced green chile peppers, undrained
11⁄4 teaspoons chili powder
3⁄4 teaspoon ground cumin
1 8.5-ounce package corn muffin mix
1⁄2 cup shredded cheddar cheese (2 ounces)
1⁄4 cup snipped fresh cilantro or parsley
Salsa (optional)
Sour cream (optional)
1 Preheat oven to 400°F. Grease a 3-quart rectangular baking dish; set aside.
2 In a large skillet cook sweet pepper, onion, and garlic in hot oil over medium heat until tender, stirring occasionally. Stir in slightly mashed beans, vegetable juice, undrained chile peppers, chili powder, and cumin; heat through. Transfer bean mixture to the prepared baking dish.
3 Prepare corn muffin mix according to package directions. Stir in cheese and cilantro just until combined. Spoon mixture evenly over bean mixture. Bake, uncovered, for 20 to 25 minutes or until golden brown. If desired, serve with salsa and sour cream.
PER SERVING: 313 cal., 8 g total fat (3 g sat. fat), 8 mg chol., 994 mg sodium, 51 g carb., 11 g fiber, 14 g pro.
