Cooking Directions

• Heat the oil in a 2-quart saucepan over medium heat. Add the onion, pepper, garlic powder, chili powder and cumin and cook until the vegetables are tender, stirring occasionally.
• Stir the vegetable juice in the saucepan and heat to a boil. Reduce the heat to low.  Cook for 5 minutes.
• Stir in the beans and cook until the mixture is hot and bubbling. 

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped (about 1 cup)
• 1 small green pepper, chopped (about 1/2 cup)
• 0.25 teaspoon garlic powder
• 1 tablespoon chili powder
• 0.5 teaspoon ground cumin
• 2.5 cups Low Sodium V8® Vegetable Juice
• 1 can (about 15 ounces) low sodium black beans, rinsed and drained
• 1 can (about 15 ounces) low sodium pinto beans, rinsed and drained