South of the Border Pinto Bean Dip

1 tablespoon chili powder
1 teaspoon ground cumin
12 ounces drained cooked pinto beans
1/4 cup tomato paste
2 tablespoons tomato paste
3 tablespoons fresh lime juice
1 tablespoon minced jalapeno pepper
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper

In small skillet, heat chili powder and cumin over very low heat
just until fragrant, about 1 minute.

Scrape spices into food processor and add beans, tomato paste,
lime juice, 1 tablespoon water, the jalapeno pepper, garlic,
salt and black pepper. Puree until smooth.

Add bell peppers; pulse several times until chunky-smooth.