Spanish Chilli Bean Dip

Which is the vegetarian version, made from scratch without the addition of any preservatives. I believe there is a variety of chilli bean dips around, mostly Spanish in origin. My non-vegetarian version of this is ‘Chilli con Carne’, rightly cooked with minced meat and which is less of a paste than the one I am making here.


  • Kidney beans: 1 can (400g), drained, with juice reserved
  • Olive oil: 2 tbsp
  • Red onion: 1, large, finely chopped
  • Green chilli: 2, finely chopped
  • Chilli powder: 2 tsp
  • Cheddar cheese: 3/4 cup (75g), grated
  • Salt: 1 tsp
  • Ground blackpepper: to taste
  • Red chilli: 1, halved,cored and sliced
  • Lemon (optional): 1/2


  1. Process all but 4 tbsp of kidney beans in blender to a puree.
  2. Heat oil in wok.
  3. Fry onions, green chillies and chilli powder till onions are softened.
  4. Add kidney puree and 3 tbsp can juice into wok. Stir well.
  5. Add whole kidney beans and all but 1tbsp cheese into wok.
  6. Season with salt and pepper. Stir till cheese has melted.
  7. Garnish with red chilli slices and remaining cheese.
  8. Squeeze lemon juice onto dip and serve warm with pita bread or chips.


  • Buying canned kidney beans helps save the trouble of having to prepare and cook the beans beforehand. Apparently, if these beans are not cooked well at a high enough temperature, toxins could remain in the beans which could be harmful for the body. The juice of these canned beans also serve as a nice cooking base for such recipes.
  • Managed to find these nice Tostitos Scoops! Tortilla chips from the NTUC supermarket. They are really nice to eat dips with, since they are not as salty and have a corn flavour which blends well with the sweetness of the dip.


Fiery rating:
👿 👿

1 medium-sized bowl

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