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.
Table of contents
We love this chili dip because it’s…
- Easy to make
- Requires no cooking
- Loaded with flavor
- Very healthy
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
How to make chili bean dip
If using canned beans, drain and rinse thoroughly.
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.
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.
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!
Another great bean dip is this Black Bean Dip that can be ready in 5-minutes and requires only 3 ingredients.
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.
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
Other healthy plant-based snack ideas
- 15 Easy Plant-Based Snack Idea
- Spinach Artichoke Dip
- 30 Healthy Vegan Appetizers
- Roasted Red Pepper Hummus
- Colorful Chili Bean Dip
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- 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
- If using canned pinto beans, drain and rinse thoroughly.
- Dice bell peppers and set to the side.
- Add all ingredients to a 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.
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.