Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   corn oil
   1      clove         garlic -- crushed
   1      medium        onion -- finely chopped
   1      whole         fresh green chile -- seeded and, finely
                        -- chopped
   1      teaspoon      hot chili powder
   1      15 oz can     red kidney beans
     1/2  cup           shredded cheddar cheese
                        salt -- to taste
                        fresh red and green chiles -- thinly slivered
   1      sprig         fresh parsley -- optional
                        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.