Creamy Chili Bean Dip

By the Gracious Vegan

Don’t let this unusual combination of ingredients scare you away from making this recipe. The result is an irresistibly creamy dip that you’ll be tempted to use not just with tortilla chips, but also on top of cooked vegetables, grains, and for nachos and burritos. For the healthiest tortilla crisps, try my Whole Wheat Flour Tortilla Crisps.

If you haven’t used canned chili beans before, you’re in for a treat. They are also good on their own for a quick lunch with rice, tortillas, or vegetables.

Makes about 4.5 cups

In a large saucepan or small Dutch oven, add the diced onion and a few tablespoons water. Water-sauté the onion for 8–10 minutes, adding additional tablespoons of water if needed, until the onions are transparent and soft.

• 1 medium onion, diced (around 1.5 cups of dice)

While the onions are cooking, blend the following ingredients together in a blender until very smooth.

• 1 cup silken tofu

• 3 Tablespoons nutritional yeast

• 1¼ teaspoons chili powder

• 1¼ teaspoons smoked paprika

• 1 teaspoon garlic powder

• ½ teaspoon cumin

When the onions are tender, add the following ingredients to the saucepan, bring the mixture to a boil then quickly reduce to a simmer. Simmer for about 5 minutes, stirring often to prevent burning on the bottom, until the mixture is thickened.

• The blended tofu mixture

• One 15-ounce can chili beans, with juices (undrained)

• One 4-ounce can chopped mild green chilies

• ½ cup of your favorite salsa

• Optional salt or salt substitute

Blend briefly with an immersion (stick) blender (or use a potato masher), but leave some of the beans and salsa intact for chunkiness. Taste and adjust for spicing. It is ready to serve or can be stored in the refrigerator for later use. You can warm it up in the microwave, in a saucepan, or in the oven.

Storage. It will last about a week in the refrigerator and can be frozen.

Timing: less than 30 minutes (including the soak)

Gluten-free