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Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

April 1, 2014

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plate_Small_question_mark.pngWant more serving ideas? Try this zesty dip with baked corn chips, whole-grain crackers, or as a spread for a veggie-filled sandwich!

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Colorful Chili Dip

colorful_chili_dip

Chili is a cold weather staple, but as temperature starts to warm up, make this dip to get the bold flavors found in a bowl of chili—but in dip form!

Makes 2 cups

Ingredients

2 cups drained cooked or canned pinto beans (1 15-ounce can)
1 medium green onion, sliced
2 tablespoons balsamic vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Several shakes Tabasco sauce, to taste
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper

Directions

Combine all ingredients except bell peppers in a food processor. Blend until smooth and creamy. Transfer to a bowl and stir in bell peppers. Mix well. Chill thoroughly before serving.

Per 1/2-cup serving: 132 calories; 0.8 g fat; 0.1 g saturated fat; 5.3% calories from fat; 0 mg cholesterol; 8.1 g protein; 24.2 g carbohydrates; 1.2 g sugar; 8.4 g fiber; 15 mg sodium; 50 mg calcium; 2.2 mg iron; 27.2 mg vitamin C; 294 mcg beta-carotene; 1.2 mg vitamin E

Source: Breaking the Food Seduction by Neal Barnard, M.D.; recipe by Jo Stepaniak; © Jo Stepaniak 2005, published by permission.

Please feel free to tailor PCRM recipes to suit your individual dietary needs.


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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210     Email: pcrm@pcrm.org