Skinny dippin’

by Khushboo on August 26, 2011

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.

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{ 3 comments… read them below or add one }

movesnmunchies August 26, 2011 at 7:53 pm

OMG YUM!!!

Reply

The Healthy Engineer August 27, 2011 at 12:54 am

Hmmm I actually might use this!!

It looks so delicious…and pretty easy.

Reply

jenandberries August 27, 2011 at 2:23 am

Num! bookmarked – such a fresh and easy-to-prep night before lunch for on the go 😉

Reply

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