Chilli bean and mince dip with cheesy wrap chips
Next time you’ve got big or small mouths to feed, whip a batch of this chilli bean dip!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Appetizer and Starters, Snacks and Sides
- 1 tablespoon olive oil
- 1 small onion finely diced
- 1 clove garlic finely sliced
- 500 g lean beef mince
- ½ red capsicum finely diced
- ½ yellow capsicum finely diced
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon chilli flakes or to taste
- 400 g can diced tomatoes
- 400 g can red kidney beans rinsed and drained
- ½ cup water
- ½ cup barbecue sauce
Cheesy wrap chips
- 6 red capsicum wraps
- cooking spray
- 1 cup cheese grated
- avocado diced to serve (optional)
Heat the oil in a large saucepan or frying pan and sauté the onion, garlic and mince for 4-5 minutes over a medium heat until browned and broken up. Add the capsicum, oregano, paprika and chilli and mix well.
Add the tinned tomatoes, beans and water and simmer for 15-20 minutes until reduced. Add the barbecue sauce and cook for a further 2 minutes.
For the wrap chips, preheat the oven to 180°C and line two trays with baking paper. Place wraps on trays, lightly coat with cooking spray, sprinkle over cheese and bake for 4-5 minutes or until golden and toasted. Remove from the oven and cut into wedges while hot.
Serve chilli mince, sprinkled with avocado if desired, with cheesy wrap chips on the side for dipping.
Rich and smokey, this dip goes down a treat with the whole family. If spice is a bit of a no-go zone, simply adjust the measure of chilli flakes to suit.
I love the idea of serving these with cheesy wrap chips. All you need to do is take a packet of lunch wraps, sprinkle on some cheese and ta-da – cheesy, golden ‘chips’!
Enjoy this dip along with these Loaded Wedges for your next family movie night, sleepover or games evening, or make it a full on fiesta with my Creamy Sweetcorn and Jalapeno Dip.
This recipe is from the August/September issue of NADIA Magazine.
Photography by: Todd Eyre.