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
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.
Read more about ancho chilies here.
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, you could whisk it with some veganaise, tahini, or even avocado.
In our case with the bean dip, you can just throw the whole soaked pepper in the blender with all of the other ingredients.
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.
- 1 ancho chili soaked in hot water
- 1 13 oz. can white beans drained and rinsed
- 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)
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.
Remove the ancho chili from the water, and combine it with all the other ingredients in a food processor or blender, until the bean dip reaches desired consistency.
*Optional, use the water from soaking 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.