Mango Chili Bean Dip

A batch of Mango Chili Bean Dip not only can it be enjoyed on the spot with tortilla chips, it can be the base of different tasty meals. It gives delicious energy to nachos, quesadillas, soft tacos & more! 

Ready: Here’s how to make this versatile & dynamic dip:

Mango Chili Bean Dip

INGREDIENTS

8 oz. dried bean medley

16 oz. fresh mango, thinly sliced (Flesh of 2 mangos)

2 tbsp. (1 oz.) chili powder

24 oz. water

METHOD

1.       Soak the beans overnight, rinse and drain.

2.       Put beans into slow-cooker, set to High.

3.       Add chili powder and stir to coat beans.

4.       Add mango, stir to coat mango & beans with chili powder.

5.       Add 24 oz. of water. Stir and cover.

6.       Cook on High for 2 hours, stirring occasionally.

7.       Then lower heat to Medium, continue to stir as needed.

8.      Cook for another 2 hours or until desired consistency is reached.

Notes:

Substitute papaya juice in place of water for extra flavor.

Add more chili powder for more impact.

Servings: At least 8.