Chili Dip

Chili Dip

Add a dash of soy sauce to this spicy chili dip for added umami.

Cooking time
25 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

1 can (about 400 g or 14.1 oz.)

2 (about 80 g or 2.8 oz.)

1/2 bulb (about 100 g or 3.5 oz.)

1 Tbsp

1 tsp


1 can (about 400 g or 14.1 oz.)

as desired


  1. Quickly rinse and drain the red kidney beans. Remove stems and seeds from the green peppers and mince up the onion.
  2. Place the olive oil in a fry pan and cook the garlic over medium heat. Once fragrant add in the green peppers and onions and saute all together until softened.
  3. Add the red kidney beans and (A) to (2) and allow to come to a boil. Once boiling, turn the heat to low and simmer for about 10 minutes while stirring occasionally. Once the cooking liquid has boiled down turn off the heat.

Cooking Basics

Green peppers - removing seeds

Cut the pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.

  • Recipe Junko Ueda
  • Styling Misa Nishizaki
  • Photo Taku Kimura

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