Heat the vegetable oil in large saute pan and add the garlic, onion, green chilies and chili powder. Cook over low heat, stirring frequently, for about 5 to 8 minutes, until the onion has softened and become translucent but is not browned.

Drain the kidney beas, reserving the juice from the can. Puree all but 2 tablespoons of the beans. Add the pureed beans to the saute pan along with 3 to 4 tablespoons of the reserved liquid and stir well. Cook over low heat , stirring occasionally.

Stir in the reserved whole beans and grated Cheddar cheese. Cook on low for another 2 to 3 minutes until heated through and the cheese has melted. Season with salt and pepper to taste.

Garnish with the thinly sliced red chili making sure to remove the seeds.

Serve in a bowl with grilled pita or tortilla chips.