Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   corn oil
   1      clove         garlic -- crushed
   1                    onion -- finely chopped
   1                    fresh green chili -- 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
   1      thin slivers  fresh red and green
                        -- chiles
                        fresh parsley sprigs -- optional
                        tortilla chips

Preparation:

Heat oil in skillet. Add garlic, onion, green chili and chili powder and cook gently for 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 of the reserved bean liquid. Spoon into a serving dish and garnish with chiles and parsley sprigs, if desired. Serve warm with tortilla chips.