Black Bean Chili Dip
Vegan, gluten-free, nut-free, oil-free, soy-free
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Reminiscent of a hot bowl of black bean chili, this chunky dip is great to pair alongside your favorite corn chips or crackers. I love Food Should Taste Good blue corn chips or sweet potato chips. To garnish, add some chopped green onion, avocado, cilantro, or your favorite cheeze.
Yield
2.5 cups
Prep Time
5 Minutes
Cook time
10 Minutes
Total Time
15 Minutes
Ingredients:
- 1.5 cups chopped sweet onion
- 1 large garlic clove, minced
- 1 jalapeno, seeded and chopped
- 1.5 cups cooked black beans, rinsed and drained
- 3/4 cup mild salsa
- 1 cup frozen corn kernels
- 2 tsp chili powder (or to taste)
- 1 tsp ground cumin (or to taste)
- 1/2 tsp kosher salt (or to taste)
- 1 tbsp nutritional yeast (optional)
- for garnish: chopped avocado, cilantro, cheeze, or green onion
Directions:
- In a large skillet over medium heat, add a bit of oil and sauté the chopped onion and garlic for about 5-7 minutes. Meanwhile, remove seeds from jalapeno and chop finely (I use gloves so the seeds don’t sting my fingers). Add in the chopped jalapeno and sauté for another few minutes.
- Add in the drained and rinsed black beans, salsa, and corn. Stir well and cook for a few minutes. Now add the chili powder, cumin, and salt all to taste. Stir in the nutritional yeast if using. Cook on low until heated through and serve warm with corn chips. Garnish with green onion, chopped avocado, or fresh cilantro.