2 tablespoons olive oil
1 tomato, seeded and chopped
1 large onion, chopped
3 cloves garlic, minced
1 (1 ounce) can chili beans, drained
2 (14.5 ounce) cans tomato paste
2 (14.5 ounce) cans kidney beans, drained
1/2 cup crumbled chopped onion
2 (15 ounce) cans chili beans with liquid
1/2 pound shredded Cheddar cheese
In a large skillet over medium heat, heat the olive oil and cook medium heat for about 5 minutes. Remove a tomato, onion, and garlic and set aside.
In a large skillet over medium heat, add the chili beans and tomato paste. Saute, stirring, for about 1 minute, beating well to coat. Add the tomato mixture, chili beans, tomato paste, and liquid. Mix gently to combine.
Lower a spoonful of the tomato mixture into the center of each bean. Fold in cheese and pour into bean.