1 1/2 c. finely chopped onions (11 oz.)
1 1/2 tsp. minced garlic
1/4 c. water
3 (10 1/2 oz.) cans red kidney beans, rinsed & drained (3 c.)
1 1/2 c. low sodium tomato juice
1 lg. ripe tomato, cut in 1/4" pieces (1 c.)
1 (4 oz.) can chopped green chilies, undrained
1 1/4 tsp. chili powder
1 tsp. dried oregano leaves, crumbled
1 tsp. ground cumin
1/2 tsp. dry, low sodium all-purpose seasoning (from a jar)
2/3 c. shredded cheddar cheese (opt.)

Put onion, garlic and water in a large non-stick skillet over medium heat. Cover, cook 10 to 12 minutes, stirring 3 times, until onion is tender. Stir in remaining ingredients except cheese. Cook, uncovered 5 to 7 minutes, until bubbling hot. Sprinkle cheese over each serving, if desired. Makes 5 cups, 5 servings.