Vegetarian Bean Chili

Cook Time:





Serves Up To:



Nutrition Information

Total Fat6 g
Sodium940 mg
Potassium370.9 mg
Total Carbohydrates64 g
Dietary Fiber14 g
Sugars8 g
Protein18 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 Almondmilk

  • 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


  1. 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. 2

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

  3. 3

    Ladle into bowls and top with desired toppings.

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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Shelf Stable Unsweetened Original Almondmilk Photo

Shelf Stable Unsweetened Original Almondmilk

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