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Smoky Jalapeno Black Bean Dip

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This Vegan Oil-free Smoky Jalapeno Black Bean Dip is the perfect party dip! So easy and delicious and basically fat-free. Dairy-free and gluten-free!

Smoky jalapeno black bean dip with red bell peppers and chips in bowl

When I dip, you dip, we dip. I’m totally aging myself, but does anybody else recognize that song? Hahaha. I used to love that song and everytime I make a dip, I break out singing that song in my head and it’s actually become a fun little dance between my daughter and hubby and I. So silly, I know, but we really are total goofballs.

Smoky jalapeno black bean dip in bowl on plate with chips

Anyways, so back to this dip. This Smoky Jalapeno Black Bean Dip should be at every party and just sit back and watch it get devoured. The reason I created this dip was because I had one fresh jalapeno left over hanging out in my fridge after making my Easy Vegan Mexican Breakfast Burritos last week. I absolutely hate letting veggies go to waste. So, with a couple of black cans of beans in my pantry, a couple of limes in my fridge and one jalapeno, I knew it could be a delicious dip. There is no shortage of black bean dips around of course, but I wanted mine to really have a smoky, slightly spicy element. This one is addictive.

Closeup view of a chip with black bean dip and fresh chopped jalapeno

I’m serious. You may eat it all in one sitting. And you can too, because it’s totally oil-free and basically fat-free. How’s that for healthy snacking? It’s a kid-friendly dip too and can be tailor-made to desired heat level.

Who wouldn’t want to shove their face into this, no?

I used some homemade tortilla chips for dipping, but you could do veggies or anything you want…ya know, even just eat it with a spoon. The recipe is so darn easy too, just everyday basic ingredients.

Hand dipping a chip into a bowl of smoky jalapeno black bean dip

I can’t wait to hear what you all think of this Smoky Jalapeno Black Bean Dip!

Smoky Jalapeno Black Bean Dip

Brandi Doming
This Vegan Oil-free Smoky Jalapeno Black Bean Dip is the perfect party dip! So easy and delicious and basically fat-free. Dairy-free and gluten-free!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Appetizer
Cuisine Mexican
Yields 3 cups

Ingredients

  • Two 15oz cans black beans, drained and rinsed well
  • 1/2 heaping cup (75g) finely chopped red bell pepper
  • 1/2 cup (70g) finely chopped white onion
  • 3 tablespoons water
  • 1 extra large clove garlic clove or 2 medium ones
  • 2 tablespoons fresh lime juice
  • Salt & Pepper (I used 1 teaspoon salt and 1/2 teaspoon black pepper)
  • 1 1/4 to 1 1/2 teaspoons ground cumin, to taste
  • 1/2-1 teaspoon liquid smoke, to taste
  • 1-2 tablespoons fresh finely chopped jalapeno
  • Garnish: Extra chopped jalapeno, fresh red bell pepper, lime wedges

Instructions
 

  • I really recommend storing this in the fridge a few hours or the day before serving, because while you can serve it immediately, it really tastes even better the next day after all the flavors have soaked into the beans and mellowed out perfectly.
  • First, drain and rinse your beans well. Add them to a food processor.
  • Add your bell pepper and onion and 3 tablespoons water to a small pan and turn the heat to medium-low. Let it cook about 5 minutes and add the garlic and cook a couple of minutes more. Everything should be softened by about 8 minutes. If necessary, add just a tiny bit more water to keep it cooking but all the water should be completely gone before adding it to the beans.
  • Add the cooked veggies, lime juice, salt, pepper, cumin and liquid smoke to the processor and process until smooth, scraping the sides a couple of times as needed. I got mine smooth, but still left a few bites of the red bell pepper showing through. Process as smooth as you like.
  • Add the chopped jalapeno and process just a few seconds more until blended in. I used a heaping tablespoon, but if you are sensitive, start out with less and add more until desired heat level. I found 1 tablespoon to be a nice taste of heat, without being overpowering. Taste and add anymore salt/spices or liquid smoke if desired. I did not.
  • Store for a few hours before serving to really let the flavors settle.
  • Garnish with extra chopped jalapeno, raw bell pepper (for crunch) and lime wedges.
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword black bean dip, jalapeno bean dip, oil-free black bean dip

Filed Under: Appetizers, Beans/Legumes, Dips/Sauces, Gluten Free, Kid Friendly, Kid-Friendly Meals, Main Dishes, No Bake, Nut Free Tagged With: Appetizers, Black beans, Dip, Gluten-free, Jalapenos, Party, Smoky

Previous Post: « Vegan Tortilla Soup (Authentic Mexican Version)
Next Post: Vegan Gluten-Free Corn Flour Pancakes »

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Comments

  1. Jennifer

    October 5, 2015 at 10:25 pm

    YUP! I could go for an entire bowl of this RIGHT NOW!

    Reply
    • brandi.doming@yahoo.com

      October 6, 2015 at 1:06 am

      Get it girl!!

      Reply
    • Bo

      May 18, 2017 at 4:05 am

      Good stuff! Nice kick to it with the jalapenos.

      Reply
  2. Jenn

    October 5, 2015 at 10:29 pm

    Totally my kind of dip! And I love how easy it is! Yum!

    Reply
    • brandi.doming@yahoo.com

      October 6, 2015 at 1:06 am

      Thank you Jenn! I’m all about easy! This one comes together in like 15 minutes!

      Reply
  3. Rebecca @ Strength and Sunshine

    October 5, 2015 at 10:40 pm

    You’re one of the only bloggers I know who uses liquid smoke 😉 Good girl!
    And every bean dip is a friend of mine….until I eat it…and it’s gone 😉

    Reply
    • brandi.doming@yahoo.com

      October 6, 2015 at 12:23 am

      Haha, yes I’m a bit obsessed with the stuff! It gives such a different, TRUE smoky flavor compared to smoked paprika in my opinion!

      Reply
  4. Florian @ContentednessCooking

    October 5, 2015 at 10:46 pm

    How fun about reading your song, haha, Brandi! This black bean dip sounds just delicious! I learned to love black beans only recently because I now live in a city where black beans are pretty easily available – which was not the case before. I created some recipes like my Mexican Pasta bake, Quinoa Wraps or Vegan Frito Pie including black beans. I definitely understand your love for these beans: it’s incredible what one can do with them. For now I’m sold and need a big bowl of your fantastic dip, yum!

    Reply
    • brandi.doming@yahoo.com

      October 6, 2015 at 12:59 am

      Thank you so much Florian! I grew up eating black beans, so so yummy! They are so versatile too, but I definitely think they come alive in smoky or spicy dishes. So glad you have fallen in love with them too!

      Reply
  5. Jen

    October 5, 2015 at 11:20 pm

    Ummmm yeah, I totally remember that song! This dip looks incredible. I know we have like a case of black beans around here somewhere. I’m not cooking at the moment because I’m recovering from surgery, but I’m pinning this and sending it to Hubby as a hint ; )

    Reply
    • brandi.doming@yahoo.com

      October 6, 2015 at 12:58 am

      Hahaha, I knew some of you all would recognize that song! And yes, hint hint to hubby to make this for you! I really hope you feel better soon and please let me know if he makes it for you!

      Reply
  6. Annie

    October 5, 2015 at 11:41 pm

    Hit all the flavors I love! I’ve been into dips/spreads lately so this is going straight onto my To Make list!

    Reply
    • brandi.doming@yahoo.com

      October 6, 2015 at 12:58 am

      Awesome, thank you Annie!

      Reply
  7. Angela @ Canned Time

    October 6, 2015 at 2:22 am

    LOVE that you used fresh jalapenos and it doesn’t get any tastier than a good bean dip and chips (with some heat of course)
    I’ve been making so much hummus lately, I think its time for a hot dip for a change. And that bowl is too cute 😉

    Reply
    • brandi.doming@yahoo.com

      October 6, 2015 at 7:38 pm

      Thanks so much Angela! Fresh jalapenos work soooo much better than the jarred or cooked, because they are so much less mild. They taste delicious and can be eaten raw without feeling like you will die, haha! Thank you, I ordered a whole bunch of colors from Chefs.com. 🙂

      Reply
  8. Mandy

    October 6, 2015 at 6:18 am

    Thanks, now I have that song stuck in my head!!! Haha!! I totally remember it. And a dance party in the kitchen is a must…love it. Now, about this bean dip. YUMMMMM!!! I definitely want to dive right in with a spoon. We’re actually making taco pizzas tomorrow, so I just might have to whip this up to go with it. <3

    Reply
    • brandi.doming@yahoo.com

      October 6, 2015 at 7:39 pm

      Haha, isn’t that song just the funniest and it’s nearly 20 years old, dang I feel old!! Oh, that would taste so yummy in tacos! Thanks so much friend!

      Reply
      • Mandy

        October 7, 2015 at 2:09 am

        This bean dip is DANGEROUSLY good!!!! Love the flavors and smokiness to it – we made a separate batch for Willow without the jalapenos. Super quick to make. We spread a layer on top of flat bread pizza crust and topped it with veggies…perfect Taco Tuesday meal!

        Reply
        • brandi.doming@yahoo.com

          October 7, 2015 at 2:25 am

          Oh YAY!! Thank you so much for making it so fast Mandy! I’m so happy you loved it so much! I had some on toast today for lunch and it’s amazing how versatile it is. Thanks again for the feedback and making it! 🙂

          Reply
  9. Michele @ TwoRaspberries

    October 6, 2015 at 6:32 am

    This sounds totally delish! I love all kinds of chip dips! Definitely need to try this! Happy Monday girl! 🙂

    Reply
    • brandi.doming@yahoo.com

      October 6, 2015 at 7:38 pm

      Thank you Michele!

      Reply
  10. Anu-My Ginger Garlic Kitchen

    October 6, 2015 at 12:36 pm

    Mmmmm, I can smell the amazing smoky aroma coming out of your kitchen. This dip looks incredibly delish. SO so YUM! Have a lovely week ahead! 🙂

    Reply
    • brandi.doming@yahoo.com

      October 6, 2015 at 7:54 pm

      It is so good, thank you so much Anu!

      Reply
  11. Natalie | Feasting on Fruit

    October 6, 2015 at 7:49 pm

    It must have been a Mexican feast in your house these past few weeks! I love dips though, I find them all addictive, and this looks especially flavorful! I have tried black bean dips in a jar before, but they are usually too spicy for me. So with this recipe I can adjust the spice to my liking 🙂 And I had to look up that song because I had no clue what the reference was so I just watched a crazy 90s music video! I was expecting some cheesy song, but that one is much more appropriate for dancing 😀 hahaha

    Reply
    • brandi.doming@yahoo.com

      October 6, 2015 at 7:56 pm

      Bahahaha oh gosh Natalie, you are so young! That makes me feel super old that you didn’t even know that song! Oh, this one isn’t too spicy at all…it’s mild and like you said, you can totally adjust it to your liking. Fresh jalapenos are where it’s at for this dip, makes all the difference!

      Reply
  12. Hannah

    October 6, 2015 at 8:13 pm

    Ha! That song will always remind me of hanging out at the roller rink on Friday nights with my friends :). Beautiful looking dip!

    Reply
    • brandi.doming@yahoo.com

      October 7, 2015 at 3:16 am

      I know it’s the funniest song, haha! Aww thanks so much!

      Reply
  13. Harriet Emily

    October 7, 2015 at 9:42 pm

    This dip looks incredible Brandi! I love black beans! I eat so much mexican food at home, and I can already see myself serving this with everything! I definitely need to try this. Love the addition of liquid smoke! Yum!!!

    Reply
    • brandi.doming@yahoo.com

      October 8, 2015 at 8:27 pm

      Thank you so much Harriet! I do too, it’s probably obvious how much I love Mexican food, lol!

      Reply
  14. joy

    October 10, 2015 at 12:39 am

    Brandi this dish is amazing! Even my omni sad eating family raved about this bean dip! Thank you so much for an easy dip that all of us can enjoy.

    Reply
    • brandi.doming@yahoo.com

      October 10, 2015 at 1:04 am

      Yippee!! SO awesome to hear Joy, thank you so much for letting me know, that makes me so happy!

      Reply
  15. Fareeha

    October 11, 2015 at 6:37 am

    I feel like grabbing the black bean dip from the screen and eating it right now.. simply love it

    Reply
    • brandi.doming@yahoo.com

      October 11, 2015 at 9:12 pm

      Haha thank you!

      Reply
  16. Susan

    October 12, 2015 at 5:13 am

    This is quite yummy. Just made it and am very happy. Can’t wait to taste it tomorrow after I refrigerate it overnight. Will be delicious with steamed Yukon Gold potatoes or celery or both! Now I have to go wash my hands and get the jalepenos off!!! Thank you!

    Reply
    • brandi.doming@yahoo.com

      October 12, 2015 at 5:33 am

      Thank you so much Susan! I am so happy to hear how much you like it and it is truly even better the next day because the flavors settle and soak into the beans and it’s just perfect. It’s really good inside tortillas too!

      Reply
  17. estee

    October 12, 2015 at 3:23 pm

    I’m no stranger to black bean dip especially living in TX. I would get pretty creative and actually just take black beans and blend with salsa — all different flavors of salsa. So when i tried this I didn’t think it would be anything special. I mean where is the salsa. Boy was I wrong!! The flavors are just great – smoky and spicy (if you want it) and I was surprised at the depth of flavors the sauteed onion, pepper and garlic gave. What a great dip that we will use over and over. My son even gave it a high five.

    Reply
  18. Audrey @ Unconventional Baker

    October 13, 2015 at 4:04 am

    Smoky jalapeno anything is enough to get me excited 🙂 I love this beany creation. I just finished making a huge batch of hummus, but now a bean dip is on my mind….

    Reply
  19. Sophia @Veggies Don't Bite

    October 14, 2015 at 7:03 am

    So I’m totally cracking up at this post because Joe and I have a thing that we sing songs that come to mind randomly when we are doing stuff…Just yesterday we were serving the kids food and it was “too hot” so we started singing “It’s too hot, hot damn, call the police and the fireman…to hot!!” They crack up!! LOLOL!!! I love that you sing that song with dips and I know we have sung it before too! And the dip looks so darn good. You know I love my Mexican food!!

    Reply
    • Meg

      June 17, 2016 at 4:40 am

      So glad to know so many families are singing and dancing together in the kitchen!!

      Reply
      • brandi.doming@yahoo.com

        June 17, 2016 at 6:20 pm

        Ha, thank you Meg!

        Reply
  20. Jon

    December 12, 2015 at 7:24 pm

    Just made a double recipe of this and didn’t have enough limes or lime juice. substituded with lemon juice. This definitely hit the pleasure sensors in my brain, I am way up on cloud 9. I like a little heat so I used a whole jalapeno, and I mean the whole thing including the seeds, and cooked it with the onions and peppers. Outstanding (if you like more heat that is otherwise follow the directions). Also only had some green onions on hand so used them instead. Still good. Love the addition of liquid smoke in this recipe! I can’t wait until it marrys with the other flavors. No, I don’t follow directions well as I ate about 10% of it right out of the food processor lol.

    Reply
  21. Romeo

    December 23, 2015 at 11:41 am

    5 stars
    Made this and I’m in love! Can’t decide between this and the BBQ white bean hommus, so I’ll just keep making both!

    Reply
  22. Doober

    July 29, 2016 at 2:19 am

    Will have to try this using either pinto beans or black eyed peas. I am out of black beans.

    Reply
    • brandi.doming@yahoo.com

      July 29, 2016 at 3:41 am

      I think pinto beans would be the best option then.

      Reply
  23. Mariann

    October 1, 2016 at 12:44 am

    I made this tonight. I will have to take your word for it that it is better in a couple of hours. I can’t stop eating it long enough to put it up. I made it just as you write but I didn’t have liquid smoke so I used roasted/ blackened poblanos with the skin removed. I think it is the best I have ever tasted. Thanks! By the way, I found you through the ” what to eat not to die “Facebook page. Someone linked your receipe.

    Reply
    • brandi.doming@yahoo.com

      October 2, 2016 at 3:04 am

      Thank you so much Mariann for the wonderful feedback! This and the BBQ White Bean hummus are my favorite dips and I know what you mean….hard to stop eating it!

      Reply
  24. Cat Wilson

    January 13, 2017 at 8:45 pm

    Hi Brandi!! This dip looks wonderful!! Can you recommend a tortilla chip, or explain how to make them? I need a chip option that is somewhat healthy, but tastes good!! I saw your comment about the brown rice tortilla wraps that you first tried for your Easy Vegan Mexican Breakfast Wraps being less than satisfying, and. . . yuck!! I bet this dip also might be good with veggie chips. I’d appreciate your ideas. I LOVE your blog!! 🙂 Thank you.

    Reply
  25. Barbara

    March 8, 2017 at 10:32 pm

    Okay. I just did a taste comparison between this recipe and a jar of black bean chipotle dip from Trader Joes.
    The texture is about the same. The color is the same. TJ’s is definitely faster if you don’t count travel time to the store.

    But Brandi’s recipe just surpasses TJ’s offering in flavor. It’s smokey with a bit of heat and the lime juice gives it that eye-opening kick. After doing the comparison, I polished off a big handful of baby carrots and half Brandi’s recipe!!

    Definitely worth the time.

    Reply
  26. Night Glow

    September 19, 2017 at 6:29 am

    Really easy to make. I wanted a little more heat so added cayenne. Was yummy, but looking forward to tasting it tomorrow after it has melded.

    Reply
    • brandi.doming@yahoo.com

      September 19, 2017 at 10:14 pm

      Wonderful! So glad you enjoyed it! Yes, I always add fresh chopped jalapeno on top like in the photos so it’s nice and spicy and some jalapenos definitely vary in their heat level, so feel free to add more if needed!

      Reply
  27. Shawn

    October 28, 2018 at 4:07 am

    Not vegan but I made this and we love it! Our vegan friend will love it! Thank you for.this recipe.

    Reply
    • brandi.doming@yahoo.com

      October 28, 2018 at 5:42 am

      So happy to hear that Shawn, thank you so much for the lovely feedback!

      Reply
  28. Brigitte

    December 1, 2019 at 2:55 am

    5 stars
    I made this but I didn’t have the red peppers and jalapeño but my black beans were spicy in the can . I made a mistake when I bought it so it was perfect …it was very good I can’t wait to make it again with the proper ingredients ..super good ! I baked my own flour tortilla chips with olive oil and I hint of salt . I coul have eaten the entire container .

    Reply
  29. Jess Frances

    March 7, 2020 at 10:34 pm

    My local grocery store is out of liquid smoke but I’d love to make this today! Any substituons? Tragic results if I omit?

    Reply
    • brandi.doming@yahoo.com

      March 7, 2020 at 11:53 pm

      You can try adding smoked paprika instead!

      Reply
  30. Carol

    December 31, 2020 at 6:56 pm

    5 stars
    I found this recipe last fall and have been making it every 2-3 weeks since. I absolutely love it and so does my husband. I’ve substituted a fresh jalapeño Mexican sauce and pickled jalapenos when I ran out of fresh ones. I’ve also incorporated some small Thai green chilis that I cook up with the onion at times. Thanks so much for a great vegan recipe!

    Reply
    • brandi.doming@yahoo.com

      January 1, 2021 at 3:20 am

      That is so awesome to hear Carol, thank you for the lovely feedback!

      Reply
  31. Chele

    June 22, 2021 at 10:16 pm

    5 stars
    This simple recipe is loaded with flavor!! Thank you fir sharing.

    Reply
  32. Tim Das

    September 3, 2021 at 5:55 pm

    Looks and sounds delish… You don’t cook the beans first, though? What happens to the texture/flavour if I pan/saute the beans first? –Tim

    Reply
    • brandi.doming@yahoo.com

      September 4, 2021 at 9:30 pm

      The beans in the can are already cooked! So no need to cook them, but you can if you want to serve it warm!

      Reply

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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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