Cheesy Double-Bean Chili

Course : Chili
Serves: 6
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2 tablespoons margarine or butter
1 medium onion sliced
1 clove garlic finely chopped
28 ounces whole tomatoes undrained
16 ounces kidney beans rinsed and drained
16 ounces pinto beans rinsed and drained
4 ounces green chilies chopped , drained
3 teaspoons chili powder chipotle or regular
1/2 cup Cheddar cheese shredded (2 ounces)
1 cup Monterey Jack cheese shredded (4 ounces

Preparation / Directions:

1. Melt margarine in 3-quart saucepan over medium heat. Cook onion and garlic in margarine, stirring occasionally, until onion is tender. 2. Stir in remaining ingredients except cheeses, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. 3. Stir in Cheddar cheese and 1/2 cup of the Monterey Jack cheese. Heat over low heat, stirring occasionally, just until cheeses are melted. Sprinkle each serving with remaining Monterey Jack cheese.

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