1 c. chopped green pepper
1 c. chopped onion
2 tbsp. chili powder
2 tbsp. oregano
3 tbsp. butter
2 (10 1/2 oz.) cans condensed vegetarian vegetable soup
1 soup can of water
1 (6 oz.) can tomato paste
1 tbsp. sugar
2 (16 oz.) cans pinto beans, rinsed and drained
1 c. shredded cheddar cheese

Cook pepper and onions with chili powder and oregano in butter until tender. Add remaining ingredients except beans and cheese. Bring to boil; reduce heat. Add beans; heat. Top with cheese just before serving.