Chipotle Black Bean Dip

Recipe Information

Total Time: 

30 minutes, 10 minutes active


8 (makes about 2 cups)

Christy Morgan shows us how to sneak some veggies into this versatile black bean dip. Nachos just got more nutritious!


  • 2 celery stalks, diced
  • 2 small carrots, diced
  • 1 cup vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 cup cooked black beans
  • 2-3 chipotle peppers in adobo sauce, chopped
  • Sea salt and black pepper, to taste


  1. Place vegetable broth, celery, and carrots in a small saucepan and bring to a boil. Simmer with lid on until veggies are tender, about 8 minutes.
  2. Place chopped chipotles, 1 cup cooked black beans, garlic powder, cumin, coriander, and cooked vegetables in food processor or blender and pulse, scraping sides occasionally, until well blended with a thick/chunky consistency.
  3. Season with salt and pepper to taste and let cool 20 minutes; this dip is best served at room temperature or chilled.

Serving Suggestion

Serve with tortilla chips, or use as base for a seven-layer dip or taco salad.

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Nutritional Information

35 Calories, 0 g. fat, 0 mg. cholesterol, 55 mg. sodium, 7 g. carbohydrate, 2 g. fiber, 2 g. protein