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Drain beans, reserving 2 tablespoons liquid. Rinse and drain beans. Mix beans, reserved liquid, chili powder, cumin, garlic salt, oregano and red pepper in blender or food processor; cover. Process until beans are coarsely chopped. Transfer mixture to small saucepan.
Cook on medium-low heat 5 minutes, stirring occasionally. Add tomatoes; cook 5 minutes, stirring occasionally.
Serve with baked or low fat tortilla chips or cut-up fresh vegetables.