Warm Vegan Chili Queso Dip
This warm vegan chili queso dip is a healthier take on the classic football game favorite—perfect for chips or nachos!
Equipment
- Medium pot
- stirring spoon
- Measuring cups and spoons
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 (adjust 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
- Combine the tomato sauce, pinto beans, vegetable broth, onion, garlic powder, onion powder, chili powder, cumin, and jalapeño peppers in a medium pot.
- Bring to a boil.
- Stir in the soy creamer, sour cream, nutritional yeast, and miso.
- Return to a boil.
- Add the TVP granules, stir well, and remove from the heat.
- Let stand for 10 minutes to thicken.
- Serve warm with tortilla chips or corn chips, or pour over tortilla chips for nachos.
- Variation:
- Stir in your favorite salsa for an extra kick of flavor!
Notes & Wine Advice
Wine Advice:
Pair this spicy queso dip with a crisp Riesling or a light-bodied rosé to balance the heat.
Pair this spicy queso dip with a crisp Riesling or a light-bodied rosé to balance the heat.
Nutrition values
Calories: 115 kcal | Carbohydrates: 12 g | Protein: 8 g | Fat: 4 g | Sugar: 2 g