Easy Chili Bean Dip
This easy chili bean dip is incredibly delicious, offering a creamy, flavorful blend of seasoned beans and spices that makes the perfect healthy snack or party appetizer. Quick to prepare and packed with plant-based protein, it's a crowd-pleaser you'll love!
Servings: 5 servings
Calories: 132kcal
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 teaspoon salt or to taste, (optional)
- 1/4 cup minced red bell pepper
- 1/4 cup minced green bell pepper
Instructions
- Cook your own pintos from scratch in your InstantPot or use canned beans that have been drained and rinsed. The recipe calls for pintos, but you can other bean varieties of beans or a mixture.
- 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.
Video
Notes
Tips & Suggestions:
Beans- The best beans for making bean dip are black beans, pinto beans, or cannellini beans, as they provide a smooth, creamy texture and rich flavor that blends well with various seasonings. Each variety offers a unique taste, from the earthy depth of black beans to the mild creaminess of cannellini, making them versatile choices for any bean dip recipe.
Storage- Store leftover vegan bean dip in an airtight container in the refrigerator for up to 4-5 days.
Nutrition
Calories: 132kcal | Carbohydrates: 25g | Protein: 8g | Fat: 1g | Fiber: 8g | Sugar: 1g