Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   corn oil
   1                    garlic clove -- crushed
   1                    onion -- finely chopped
   1                    fresh green chili -- seeded, finely
                        -- chopped
   1      teaspoon      hot chili powder
   1      can           red kidney beans -- (15 oz)
     1/2  cup           shredded cheddar cheese
                        salt to taste
   1      thin slivers  fresh red and green chilies
                        fresh parsley sprig -- (opt)
                        tortilla chips

Preparation:

Heat oil in a skillet. Add garlic, onion, green chili and chili powder and cook gently 4 minutes. Drain kidney beans, reserving juice. Reserve 3 tablespoons beans; process remainder in a blender or food processor to a puree. Add to onion mixture and stir in 2 tablespoons of reserved bean liquid; mix well. Stir in reserved beans and cheese. Cook gently about 2 minutes, stirring until cheese melts. Add salt and mix well. If mixture becomes too thick, add a little more reserved bean liquid. Spoon into a serving dish and garnish with chilies and parsley sprig, if desired. Serve warm with tortilla chips.