1 (15 oz.) can fat-free refried beans
1 (15 oz.) can picante beans
1 c. medium-hot salsa
1/2 c. shredded Monterey Jack cheese
1/4 c. medium taco sauce
1 large onion, diced
1 tbsp. vegetable oil
1 tsp. cumin
1/2 green pepper, diced
1/2 red pepper, diced
2 cloves garlic, minced

Sauté onion, garlic and cumin in oil in skillet over medium heat until onion is golden brown. Add red and green peppers and cook until pepper begins to soften. Add remaining ingredients and heat through. Serve warm with chili tortilla chips.