Description
All the components of chili in a perfectly delicious dip!
Ingredients
- ½ cups Extra Virgin Olive Oil, Divided
- ½ cups Yellow Onion Roughly Chopped
- 1 whole Jalapeno, Roughly Chopped
- 30 ounces, weight Dark Red Kidney Beans, Drained And Rinsed
- 2 Tablespoons Spicy Tomato Juice, Or More As Needed
- 1-½ Tablespoon Tomato Paste
- 4 cloves Garlic
- 2-½ Tablespoons Chili Powder
- 2 teaspoons Ground Cumin
- 2 teaspoons Smoked Paprika
- 1 Lime, Zest And Juice, Or More As Needed
- Salt And Black Pepper To Taste
- Your Desired Toppings, Such As Cilantro, Kidney Beans, Cheese, Black Olives
- Tortilla Chips, For Dipping
Preparation
Heat 1 tablespoon olive oil in sauté pan at medium-high heat. Add chopped onion and jalapeno and cook until soft and browned, about 5–7 minutes.
Add sautéed onion and jalapeno, kidney beans, tomato juice, tomato paste, garlic, spices, lime zest and juice, and a dash of salt and pepper to a food processor. Turn it on and drizzle in remaining olive oil until it forms a smooth paste. Add more tomato juice if it is too thick, and add more lime juice if it needs more acidity. Process again until you reach desired consistency. Season with salt and pepper and other spices as desired (I like lots of chili powder!).
Garnish with toppings, such as cilantro, kidney beans, cheese, black olives and/or other toppings, as desired. Serve with tortilla chips for dipping!
