Veggie Chili
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"Looking for the proper dish to ring in the holiday season? You’ve come to the right place."
Serves 6 | Prep Time 10 mins PT10M | Cook Time 60 mins PT1H10M | Main DishWhy I Love This Recipe
This dairy-free chili recipe is chock-full of vegetables and packed with protein, making it a healthy alternative to traditional chili recipes. It’s the perfect comfort food for a cozy night in, or for celebrating with guests. For a little extra creaminess, try using Almond Breeze Unsweetened Cashewmilk. Garnish with desired toppings like tortilla strips, shredded cheese, and green onion.
Ingredients You'll Need
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
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.
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