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Add the olive oil, kidney beans, onion, garlic, chili powder, cumin, salt, and pepper to a saucepan. Stir everything together to combine.
Set the pan over medium heat. Add in the ½ cup water then bring the mixture to a gentle boil.
Once boiling, reduce the heat to low. Let it simmer uncovered for about 8–10 minutes, stirring every couple of minutes to prevent sticking.
Use a potato masher, fork, or the back of a wooden spoon to mash the beans directly in the pan. Mash until the mixture reaches your preferred texture, either smooth or slightly chunky. Add more water a tablespoon at a time if the mixture is too thick or dry.
Continue cooking for another 1–2 minutes after mashing, stirring frequently, until the beans are fully heated through and the texture is creamy. Remove from heat and transfer to a serving bowl. Garnish with chopped fresh cilantro if desired.