Chunky Pinto Bean Dip

2 cans pinto beans, rinsed and dried
1 can diced tomatoes with mild green chilies
1 c chopped onion
2/3 c chunky salsa
1 tbsp vegetable oil
1 1/2 tsp minced garlic
1 tsp ground coriander
1 tsp ground cumin
1 1/2 c shredded Mexican or cheddar cheese
1/2 c chopped cilantro
Tortilla chips

Combine all ingredients but chips, cheese and cilantro. Cover and cook low on 5-6 hours. Partially mash mixture with potato masher. Stir in cheese and cilantro. Serve at room temp.