Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         tablespoons   margarine or butter
1         medium        onion, sliced
1         large         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        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:

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.