Pinto Chili Dip

This is the only bean dip I have ever made, that got 3 requests for the recipe when I brought it to a party.

The flavor comes from ground chilis, ethiopian spices, and a bit of tomato paste. As always with chilis, make this one at least a half-day in advance to let the chili taste mature.

I used guajillo chilis. New mexico chilis work well also. If you want it hotter, you can use small asian dried chilis, or leave in the seeds.

2 guajillo chili, seeded
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp fenugreek
1/2 tsp salt
1/2 tsp paprika

2 cloves garlic pressed
1 jalapeno seeded and chopped
4 tbsp olive oil

3-4 scallions chopped
1 can pintos, drained, rinsed and mashed
2 tbsp tomato paste
2 tbsp lemon juice

Grind the first group of ingredients - I use a coffee grinder dedicated to spices. Add them to your mixing bowl, along with the oil and second group of ingredients. Stir and let sit a bit.

Add the mashed beans, vegetables and tomato paste. Stir and adjust seasoning. You may need to tweak salt and sour after it sits awhile.

Low Budget Vegetarian - Recipes

Pinto Chili Dip