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Chili Bean Dip

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Bean type: Kidney Bean
Nutrition attribute: Vegan, Vegetarian
Food type: Salsas, Sauces & Dips
Servings: 16
Calories: 29kcal
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  • 2 cups cooked kidney beans
  • 1 tablespoon vinegar
  • ½ teaspoon chili powder
  • ¾ teaspoon ground cumin
  • 2 teaspoons onion very finely chopped
  • 2 teaspoons parsley chopped
  • Raw vegetable sticks


  • Place beans, vinegar, chili powder and cumin in blender. Blend until smooth.
  • Remove mixture from blender. Stir in onion and parsley.
  • Serve with raw vegetable sticks.


Calories: 29kcal | Carbohydrates: 5g | Protein: 2g | Sodium: 3mg | Potassium: 94mg | Fiber: 1g | Calcium: 9mg