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Easy Bean Dip Recipe | Chili Flavor

A blender and about 15-minutes are all it takes to make this Easy Bean Dip Recipe. It’s great served with cut veggies or baked tortilla chips. Check out our cooking demo video of this recipe.

Vegan Chili Bean Dip

We love this chili dip because it’s…

  • Easy to make
  • Requires no cooking
  • Loaded with flavor
  • Very healthy
  • Oil-free
  • Vegan
  • Delicious

This is such an easy dish to make. You might even already have all of the simple ingredients in your kitchen.

Bean Dip Ingredients

  • pinto beans
  • green onions
  • red bell pepper
  • smoked paprika
  • spices

How to make chili bean dip

If using canned beans, drain and rinse thoroughly.

beans in colander

Dice bell peppers and set to the side.

Dice bell peppers and set to the side.

Add all ingredients to a blender, except bell peppers. Blend until smooth and creamy.

green onions and beans in blender

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.

Check out my cooking demo video of this recipe below.

Cook your own pintos from scratch in your InstantPot or use canned beans that have been drained and rinsed.

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.

How to make homemade corn tortilla chips for dipping

Homemade corn tortilla chips 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.

corn tortillas begin sliced with pizza cutter to make baked tortilla chips on baking sheet

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!

homemade baked tortilla chips in basket with whole corn tortillas stacked in background on wooden tabletop

Another great bean dip is this Black Bean Dip that can be ready in 5-minutes and requires only 3 ingredients.

vegan bean dip in white bowl
Black Bean Dip is also delicious!

Nutrition in beans

Beans are a nutritious, natural source of fiber. One cup of cooked beans or lentils provides between 17 and 18 g of fiber. Fiber assists the transport of food through your digestive tract, supporting colon health and preventing constipation.

Fiber also plays a role in healthy cholesterol levels. 

nutrition in beans
Beans are loaded with 7 grams of fiber per 1/2 cup.

Beans and lentils offer naturally occurring vitamins and minerals, which are better absorbed than nutritional supplements. Beans and lentils offer folate, a B vitamin important to red blood cell functioning and the prevention of specific neural tube birth defects.

Beans are also a source of the minerals potassium, iron and magnesium. Potassium helps regulate muscle function, including your heart, by keeping your body’s fluid and mineral levels in balance.

Iron is essential to energy as it assists your red blood cells to transport oxygen throughout your body. Magnesium supports bone health, organ function and energy production.–LiveStrong

Recipe from Breaking the Food Seduction by Dr. Neal Barnard, President of Physicians Committee for Responsible Medicine.

Other healthy plant-based snack ideas

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Chili Bean Dip

Vegan Bean Dip

Yield: 5 servings
Prep Time: 5 minutes
Total Time: 5 minutes

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. Checkout our cooking demo video above so see how easy this is to prepare.

Ingredients

  • 2 cups pinto beans, cooked or 15 oz canned
  • 1 medium green onion
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1 pinch cayenne pepper, (optional)
  • 1 teaspoonsalt, or to taste, (optional)
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced green bell pepper

Instructions

  1. If using canned pinto beans, drain and rinse thoroughly.
  2. Dice bell peppers and set to the side.
  3. Add all ingredients to a blender, except bell peppers. Blend until smooth and creamy.
  4. 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.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 5
Amount Per Serving: Calories: 132Total Fat: 1gCholesterol: 0mgCarbohydrates: 25gFiber: 8gSugar: 1gProtein: 8g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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Vegan Bean Dip
A healthy snack can be ready in minutes.

Geoffrey Levens

Monday 22nd of August 2016

I love your recipes! But in this one isn't there a difference of 1/2 cup between 2 cups cooked beans and a 15 oz can which contains 1 1/2 cups? Doesn't matter???

EatPlant-Based.com

Monday 22nd of August 2016

Geoffry, I noticed that too. The measurements are from Physicians Committee, but I'm thinking it won't really matter too much. If using 2 cups of cooked bean, you may have to add a little extra water to blend, but I don't think the taste will be affected too much.

Brenda

Monday 22nd of August 2016

I'd love to try this but I don't have a high powered blender. Do you think I could make this in a food processor?

EatPlant-Based.com

Monday 22nd of August 2016

Brenda, absolutely! No high-powered blender required. I actually used an Oster $20 blender for years. :)

Kay

Friday 19th of August 2016

I really love your videos Terri!!

EatPlant-Based.com

Friday 19th of August 2016

Thank you, Kay!

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