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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 mins
Cook Time 30 mins
Course Appetizer and Starters, Snacks and Sides
Servings 6
Kid Friendly

Ingredients
  

  • 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)

Instructions
 

  • 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.

Notes

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.