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Grease a 3-quart rectangular baking dish; set aside. Preheat oven to 400°F.
Heat oil in a large skillet. Add bell pepper, onion and garlic and sauté until tender. Stir in kidney beans, pinto beans, black beans, vegetable juice, undrained chiles, chili powder and cumin; heat through. Spoon bean mixture into prepared dish.
Prepare corn muffin mix according to package directions; add Cheddar and cilantro (or parsley), stirring just until combined. Evenly spoon corn muffin mixture onto bean mixture. Bake, uncovered, for 20 to 25 minutes or until golden. If desired, serve with salsa and/or sour cream.