Blender Bean Dip
This recipe makes 2 cups. Each 1/2-cup serving contains about 56 calories, 3 g protein, less than 1 g fat, 0 mg cholesterol, 10 g carbohydrates, 4 g fiber, and 492 mg sodium.
To make this recipe gluten-free, use only spices that are gluten-free. Read food labels carefully and contact the company if you have any questions.
1 15.5-ounce can beans (red kidney beans, navy beans, or black beans)
1 14.5-ounce can diced tomatoes, with chilies and spices added
1 tablespoon powdered cumin
1 tablespoon chili powder
1/2 cup fresh cilantro
Drain and rinse beans and put into a blender. Drain tomatoes and add to blender. Add cumin, chili powder, and cilantro. Blend to desired consistency. Refrigerate until ready to serve with baked corn chips.
These blogs were written by various members of the CHI Health care teams.