Ingredients
2
tablespoons margarine or butter
1
medium onion, sliced
1
large clove garlic, finely chopped
1
can (28 ounces) whole tomatoes, undrained
1
can (15 to 16 ounces) kidney beans, rinsed and drained
1
can (15 to 16 ounces) pinto beans, rinsed and drained
1
can (4 ounces) chopped green chilies, drained
2
to 3 teaspoons chipotle chili powder or regular chili powder
1/2
cup shredded Cheddar cheese (2 ounces)
1
cup shredded Monterey Jack cheese (4 ounces)
Preparation
Melt margarine in 3-quart saucepan over medium heat. Cook onion and garlic in margarine, stirring occasionally, until onion is tender.
Stir in remaining ingredients except cheeses, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
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.
