1/2 c. green pepper, chopped
1/2 c. onion, chopped
2 cloves garlic, chopped
2 Tbsp. olive oil
2 (15 oz.) cans red kidney beans
1 (28 oz.) can cut up tomatoes
1 can chicken or beef broth
12 oz. tomato juice or V-8
1 (10 oz.) can corn
1 Tbsp. chili powder
1 Tbsp. sugar
1 tsp. ground cumin
1 c. uncooked small pasta (small shells, elbow macaroni, etc.)
1 c. grated Cheddar or Monterey Jack cheese

Sauté green pepper, onion and garlic in olive oil. Add everything except pasta and cheese to sautéed vegetables. Simmer for 20 minutes. Add pasta and cook until done. Serve with grated cheese on top. Serves 6 main dish servings.