Courtesy of PureZing

Serves 4

INGREDIENTS:

2 cloves of garlic, pressed or finely minced
1 onion, finely chopped
2 small green chilies, seeded and finely chopped
2 Tablespoons extra-virgin olive oil
2 teaspoons hot chili powder
1 14-ounce can kidney beans,divided and reserve liquid
4 ounces sharp Cheddar, grated
1 red chili seeded and julienned
Sea salt and freshly ground pepper

DIRECTIONS:

Heat olive oil in large saute pan and add garlic, onion and green chiles. Cook and stir on medium heat for 5 minutes till onions are soft. In a processor, puree all but 2 Tablespoons of the beans. Add the pureed beans to the onion mixture. Add 3 Tablespoons of the reserved bean liquid. Heat and stir.Add the reserved whole beans and the cheese.

Cook and stir for 2-3 minutes until the cheese melts. Add Sea salt and ground pepper to taste.
Put into a bowl and sprinkle with the julienne of red chili. Serve immediately with grilled pita wedges and tortilla chips.