Chilied Red Bean Dip

Course : Chili
Serves: 6
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2 tablespoons Corn oil
1 clove Garlic crushed
1 medium Onion, finely chopped
1 medium Fresh green chili, seeded, finely chopped
1 teaspoon Hot chili powder
15 ounces Red kidney beans
1/2 Cup Shredded Cheddar cheese
1 teaspoon Salt to taste
4 ounces Thin slivers fresh red and green chilies
1 teaspoon Fresh parsley sprig (opt)
1 package Tortilla chips

Preparation / Directions:

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.

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