Chili Bean Dip Recipe

Chili Bean Dip Recipe
Heather Nicholds, C.H.N.

This chili dip has that amazing chili flavor, but is a really quick vegan recipe to make and is a great way to use kidney beans. It’s also loaded with nutrients from some fresh vegetables and flavorful herbs.

Chili Bean Dip Recipe

Prep time:
Makes 2 cups

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  • 1 14oz can kidney beans (or 1/2 cup dried, fully cooked to yield 1 1/2 cups)
  • 1 carrot, grated
  • 1 tomato, diced
  • 1/4 cup fresh cilantro or parsley
  • 1 Tbsp fresh mint or oregano (optional)
  • 1 Tbsp lemon juice
  • 2-4 Tbsp water, as you need it for consistency
  • 3/4 tsp cumin*
  • 1/2 tsp dried oregano*
  • pinch – 1/8 tsp cayenne (or more), to your spice level*
  • 1/4 tsp cinnamon (optional, but pretty awesome)
  • 1 clove garlic, pressed
  • 1/4 tsp sea salt or Herbamare, more or less – to taste
  • *or use 1 tsp of a chili spice mix


  1. Rinse and drain the beans. If you’re using dried beans, they must be fully cooked before you begin. How To Cook Dried Beans
  2. Mix together the beans, vegetables, herbs, lemon juice and water. You can do this in a food processor, or by hand if you chop the herbs finely.
  3. Once you get the texture you like, add the seasonings and taste to make sure you get the spice level you like.


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