Vegetable cooking spray
2 (15 1/2 oz.) cans pinto beans, undrained
1 (4 oz.) can chopped green chilies
1/4 c. + 2 tbsp. water
1/4 tsp. ground red pepper
1/2 c. bell pepper, finely chopped
1 (14 1/2 oz.) can no salt added tomatoes, chopped (undrained)
1 chopped jalapeno (opt.)
1 1/2 tsp. ground cumin
1/4 c. + 2 tbsp. thinly sliced green onions

Coat saucepan with cooking spray; place over medium high heat until hot. Add bell pepper; saute 2 minutes. Remove from heat; add 1 can beans and mash. Add remaining beans, tomatoes and other ingredients except onions. Stir well. Bring to boil; reduce heat and simmer, uncovered 10 minutes, stirring occasionally. Top soup with onions when serving.