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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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|Serving Size: 1 Serving (45g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 290 (93%)|
|Amt Per Serving||% DV|
|Total Fat 32.2g||43 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 17.8g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 9.9mg||3 %|
|Sodium 102mg||4 %|
|Potassium 33.2mg||1 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 3.5g|
|Protein 2.8g||4 %|
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Calories per serving: 311
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