Meal Prep with a White Bean and Ancho Chili Dip Recipe

Crunch time for me is on the weekends, since they are my longest days; therefore, having some mealprep at hand and taking food with me to work ensures that I will:

1). save money

and


2). not fall victim to tempting conveniences

The more I try and follow a meatless diet, the more I start leaning towards beans of all kinds. Last week, I did a simple pinto bean and sautéed spinach combo with my meal prep, but this week, I wanted beans in a different form, so I made a White Bean and Ancho Chili Dip.

Fun fact about ancho chilies; they’re just dried poblano peppers.

For any kind of dried pepper, all you have to do is soak it in some hot water, until it’s soft enough to be made into a paste (like I did above).

From there, all you have to do is blend all of the ingredients for the bean tip together, and you’re done.

I don’t find the ancho chili to be spicy, so I added most of the seeds from the pepper into the dip.

 

White Bean and Ancho Chili Dip

Loaded with flavor and protein, this dip is a great companion for busy bodies. 

Course Appetizer
Cuisine Vegan
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 13 oz. can white beans drained and rinsed
  • 1 ancho chili minced into a paste (optional, add seeds for spice)
  • 2 garlic cloves
  • 2 tsp lemon juice
  • 1/2 cup olive oil
  • 1.5 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp adobo seasoning
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp water (use ancho chili water)

Instructions

  1. Place one ancho chili in a glass, heat some water to a boil, and add the water to the chili; soak for about 5 minutes, or until the ancho chili gets soft. 

  2. Remove the ancho chili from the water, and chop it up until it resembles a paste. 

  3. Combine all ingredients along with the ancho chili in a food processor until the bean dip reaches desired consistency. *Optional, use the water from the ancho chili for more flavor. 

It feels good to know I have something yummy and filling made to either take with me to work, or scarf down when I get home and I’m super hungry; I’m not good at eating when I’m busy, and I know some of my readers are the same way.

To set myself up for success for the weekend, I decided to pair my bean dip with some roasted sweet potato, rice, and some kale with shaved carrots marinaded in lemon juice, olive oil, salt and pepper.

The first meal I made with all of this mealprep yumminess was a deconstructed toast plate with some good ol’ olive oil toast that I made in our new cast iron skillet . YUM.

Also, if you’re looking for some traffic-boosting tips for your Instagram account, check out my post A Botanical Mocktail and 3 Traffic-Boosting Tips for Growing Your Instagram Account. 

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