Vegetarian Bean Chili
Serves Up To
|Total Fat||6 g|
|Total Carbohydrates||64 g|
|Dietary Fiber||14 g|
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
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
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.
Stir in masa and cook for 10 minutes more; season with salt.
Ladle into bowls and top with desired toppings.
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