Veggie Chili
  • Cooking Time: 60 mins
  • Servings: 6
  • Preparation Time: 10 mins
  • 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
  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.
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.