Healthy Warm Chili Con Queso Dip
This healthier take on the classic Warm Chili Con Queso Dip is perfect for any gathering. Packed with beans, soy creamer, and nutritional yeast, it’s a creamy, cheesy dip that will please any crowd. Serve with tortilla chips or pour over nachos for a satisfying snack!
Equipment
- Pot, Stirring spoon, Measuring cups, Ladle, Serving dish
Ingredients
- 1 cup 225 g tomato sauce
- 1½ cups 250 g pinto beans (drained and rinsed if using canned)
- 1 cup 235 ml vegetable broth or water
- 1 cup 160 g finely diced onion
- 1 tablespoon 8 g garlic powder
- 1 tablespoon 8 g onion powder
- 1 tablespoon 8 g chili powder
- 1 teaspoon cumin
- 5 to 10 slices nacho-style jalapeño peppers diced (use less or more to taste)
- 1 cup 235 ml soy creamer or other nondairy milk
- 1 cup 180 g nondairy sour cream, store-bought or homemade
- ¼ cup 30 g nutritional yeast
- 1 tablespoon 18 g white miso
- 1½ cups 150 g TVP granules
Instructions
- In a large pot, combine the tomato sauce, pinto beans, vegetable broth, diced onion, garlic powder, onion powder, chili powder, cumin, and jalapeño peppers.
- Bring to a boil, then reduce heat and stir in the soy creamer, nondairy sour cream, nutritional yeast, and miso.
- Bring the mixture back to a boil.
- Stir in the TVP granules and remove from heat.
- Let stand for 10 minutes to thicken.
- Serve warm with tortilla chips, Fritos, or pour over tortilla chips for nachos.
Notes & Wine Advice
Serving Tip:
For an extra zip, stir in some of your favorite salsa just before serving!
Wine Advice:
Pair with a refreshing and slightly spicy rosé or light white wine like Sauvignon Blanc to complement the rich flavors of the dip.
Nutrition values
Calories: 250 kcal | koolhydraten: 35 g | Eiwitten: 12 g | Vet: 9 g | Suiker: 6 g