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Rachael Ray's 30-Minute Healthy Recipes

Black Bean Chili Dip


* 2 tablespoons olive oil
* 2 tablespoons flour
* 2 cans (16 oz each) black beans, rinsed, drained, and smashed
* 1 can beef broth
* 2 tablespoons chili powder (more or less to taste)
* 1 garlic clove, minced
* 1/4 teaspoon dried oregano
* 1/8 teaspoon ground cumin


1. Heat the olive oil with flour over medium heat for a couple minutes, stirring frequently. Cook until lightly browned.
2. Stir in everything else and cook about 6 or 7 minutes until heated through, stirring often or twice.
3. Bring heat down and simmer for half an hour, stirring occasionally.


You'll want to smash the black beans with a fork or potato masher until they are pretty creamy. They will cook down a little, but you want a smooth dip with only a few lumps of black beans. I like the spicy flavor of this black bean dip as opposed to some recipes. The chili powder really makes a difference you can taste - it packs a punch!

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