This meatless chili cheese bean dip has no processed ingredients! It’s creamy and cheesy with the bold taste of chili! Make this quick and easy real food version for gameday!
I have to admit this recipe happened by accident. It was one of those “there’s nothing for dinner, what can I throw together?” moments that turned into something amazing. We all have those moments, I’m sure.
I try to menu plan my dinners one week at a time so I don’t fall into those moments at the last minute, but sometimes things fall off. (A frozen pizza on hand also helps in times like that, but there was no pizza in my freezer. Trying to stay away from as much processed food as possible this New Year!)
I did, however, have some pinto beans on hand. I like to cook up a big batch and freeze them in smaller portions since we eat quite a lot of refried beans around here. If you don’t cook your own dried beans, canned beans will do just fine.
And while cheesy dip may not be the healthiest food in the world, it is free from processed ingredients. It’s made with real cheese (2 kinds!) and chili that doesn’t come from a can. This is clean eating junk food at its finest! Plus, it’s super simple and can be made fast.
It was so good, I knew I had to make it again for you all. Especially with the playoffs here and the Super Bowl around the corner. Plus, I wanted an excuse to use my cute little Lodge cast iron skillets!
My team, the Chicago Bears, are long out of the race, but football is still my favorite sport and I love any excuse for a party! Can appetizers be considered my favorite food? I could live on dips, tapas and starters!
And I almost forgot to mention this version of the dip is meatless! It can be made with either pinto or black beans. Bring it to your next gathering – your vegetarian friends will thank you!
Or go ahead and toss in some browned ground beef. After all, this dip is about throwing together whatever is on hand. 🙂 Enjoy!
Chili Cheese Bean Dip
- 1 can (15oz) pinto or black beans WITH liquid *see note
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 2 ounces cream cheese
- 4 ounces cheddar cheese, shredded
- 2 tablespoons pickled jalapeños, optional
- In a medium pan, combine the beans, chili powder, cumin, salt, garlic powder and black pepper over medium heat. When the beans begin to simmer, mash them to desired smoothness.
- Mix in cream cheese, cheddar cheese and jalapeños (if using), until melted and bubbly. Serve warm with tortilla chips.
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