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Chilli Bean Dip

A great warming recipe now the nights are getting colder.   Serve with pitta bread or tortilla chips.



Serves 4

Ingredients : 
  • 2 Garlic cloves
  • 3 chillies  - your choice.  (We'd use Ring of Fire chillies for this one for a great flavour and a good level of heat. Scotch Bonnets and Habaneros also work well)
  • 1 red pepper
  • 2 tbsp rapeseed oil
  • 400g  (1 can) of kidney beans
  • 75g cheddar cheese
  • salt
  • Black pepper


Easy to make - even Phil can manage this one

1)  Finely chop the garlic and onions.   Grate the cheese
2)  Half , deseed and finely chop the chillies.  Finely chop the red pepper.
3)  Heat the oil in a large frying pan and add the garlic, onion, chillies. Cook gently for about 5 minutes. Stir regularly to cook the ingredients evenly.
4)  Drain the kidney beans through a sieve
5)  Blend 3/4 of the beans to a smooth puree in a food mixer  (for a thicker consistency, you can mash the beans instead of pureeing them)
6)  Add the pureed beans to the frying pan and 2 tbsp of the juice from the can.  Heat gently and stir together to mix the contents well.
7)  Stir in the remaining whole beans and the cheese and cook gently for a further 2-3 minutes until the cheese melts. Add salt and pepper to taste.
8)  Spoon into serving bowls (adding rings of fresh chilli on the top if desired) and serve immediately.