After my lunch post yesterday, I was actually super surprised that I had requests for the bean dip recipe.  As I mentioned, it was originally pinto bean chilli.   The only reason I turned it into a dip is because of a lack of microwave (or stove) to warm up the leftovers. Funny how things work out, eh? 😉

I will say one thing: it is great to know that you guys don’t judge a book dip by it’s cover.  If you think the picture looks good, just wait till you taste it!

Besides the usuals (i.e. onion, garlic, oil), all you need are 4 main ingredients:

Tinned Tomatoes

Chilli  Seasoning

Pinto Beans 

Greek Yogurt

Pinto Bean Chili/Dip (3-4 servings)

Ingredients

• Peeled tomatoes, 1 can
• Greek yogurt, 1-2 tablespoons
• Chilli (or taco) seasoning, 2-3 teaspoons (add more if you feel)
• Pinto beans (or whatever bean you prefer), 1 can
• Garlic, 3-4 minced
• Onion, 1/2 finely chopped
• Olive oil (or spray oil), 1 tablespoon
• Black peppercorns, 1-2 tspns
• Bay leaf, 1
• Salt to taste
• Red chilli powder/flakes (optional)
• Mushrooms, chopped
• Red (or green/yellow) peppers, sliced

Method

1. In a heated skillet, add the olive oil or spray oil.
2. Fry the garlic for a minute and add the onions.
3. Once translucent, pour in the tin of peeled tomatoes and a bay leaf.
4. Give it a good stir and add the chili/taco seasoning, salt, black peppercorns, and red chilli.   Once it starts boiling, reduce the heat and let it simmer till it thickens.
5. In a separate skillet, sauté the mushrooms and peppers.
6. Add in the canned beans, tomato sauce and mix well.

Serving Suggestions:

• Either eat warm in the form of chilli

or

• Store in refrigerator.  Once cooled, stir in a 1-2 tablespoons of Greek yogurt and serve as a dip.