A blender and about 5-minutes is all it takes to make this Colorful Chili Bean Dip. It’s great served with cut veggies or baked tortilla chips.
Made with pinto beans, green onions, red bell peppers, smoked paprika, and a few other spices, this is an easy dish to make. You might even already have all of the simple ingredients in your kitchen.
Cook your own pintos from scratch in your InstantPot or use canned beans that have been drained and rinsed.
Here is 2-minute video clip of me demoing this recipe.
Homemade corn tortillas are SO easy to make. Simply use regular corn tortillas. Slice each one into 8 slices using a pizza slicer. Arrange on a baking sheet and spritz with a water bottle. Sprinkle with sea salt and garlic powder. Bake at 400 degrees for about 5-7 minutes until crispy and golden brown. Very easy and delish!
This chili bean dip is a flavorful and creamy punch of protein and nutrients! Serve with baked corn chips or veggies for a terrific appetizer or snack.
Other Healthy Plant-Based Snack Ideas Include:
- 15 Easy Plant-Based Snack Idea
- Spinach Artichoke Dip
- Roasted Red Pepper Hummus
- Colorful Chili Bean Dip
- 2 cups pinto beans cooked or 15 oz canned
- 1 medium green onion
- 1 Tbsp lime juice
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1 pinch cayenne pepper (optional)
- 1 tsp salt, or to taste (optional)
- 1/4 cup minced red bell pepper
- 1/4 cup minced green bell pepper
If using canned pinto beans, drain and rinse thoroughly.
Dice bell peppers and set to the side.
Add all ingredients to blender, except bell peppers. Blend until smooth and creamy.
Transfer to a bowl and stir in bell peppers. Mix well, then top with a few more bell peppers. Serve warm or chilled with baked corn chips or veggies like carrots and celery sticks.
Links to Amazon.com are affiliate links. When you buy something through my links, I receive a commission that helps support this site which is greatly appreciated.