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Tex Mex Veggie Chili with Beans

Dairy-Free

Cooking Time

60 minutes

Difficulty

Easy

Serves Up To

6

Nutrition Facts

Total Fat6 g
Cholesterol0.0mg
Sodium940 mg
Potassium370.9 mg
Total Carbohydrate64 g
Dietary Fiber14 g
Sugars8 g
Protein18 g

Directions

  1. Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes. Add all remaining ingredients except masa, salt and toppings and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.

  2. Stir in masa and cook for 10 minutes more; season with salt.

  3. Ladle into bowls and top with desired toppings.

Ingredients

  • 2 tablespoons of vegetable oil
  • 2 cups of chopped onion
  • 1 1/2 cups of mild green chile salsa
  • 1 cup of Almond Breeze Unsweetened Original (or for extra creaminess use Almond Breeze Unsweetened Almondmilk Cashewmilk Blend Original)
  • 1 cup of corn
  • 1/2 cup of vegetable broth
  • 2 teaspoons each: ground cumin + Mexican oregano + chili powder and smoked paprika
  • 2 (15oz) cans small white beans; rinsed and drained*
  • 1 (15oz) can white kidney beans; rinsed and drained
  • 1 (14oz) can fire-roasted diced tomatoes
  • 1 (4oz) can diced green chiles
  • 1/4 cup of masa (corn flour)
  • Salt to taste