1 can black beans (with about half the liquid)
1 can white kidney beans (with about half the liquid)
1 green bell pepper, lg. dice
1 sweet red bell pepper, lg. dice
1 med. onion, lg. dice
3-4 cloves garlic
1 sm. can jalapeno peppers (optional)
1 tsp. ground cumin
2 tsp. chili powder
Dash cayenne pepper
2 tsp. fresh lemon juice
Salt & pepper to taste
1 c. Monterey Jack cheese, grated

Can use all black beans for more flavor.

In good sized pot, place all ingredients except cayenne pepper, lemon juice, salt, pepper and Jack cheese. Cover and slowly bring to a boil. Reduce heat to very low and simmer for about 45 minutes. Stir a couple times to prevent sticking. After 45 minutes, let cool for 15-20 minutes so flavors can really blend. Put whole mix into a food processor and blend until smooth.

Mix in lemon juice, cayenne pepper, salt and pepper. Place mixture into a lightly oiled casserole and top with the grated cheese. Bake at 350 degrees until the cheese is melted and bubbly. Serve warm with tortilla chips.