Veggie Chili
"Looking for the proper dish to ring in the holiday season? You’ve come to the right place. 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."
Serves6 People
Preparation Time10 min
Cooking Time1 hr
Ingredients
- 2 tablespoon vegetable oil
- 2 cup chopped onion
- 1 cup mild green chile salsa
- 1 cup Almond Breeze Unsweetened Original (or for extra creaminess use Almond Breeze Unsweetened Almondmilk Cashewmilk Blend Original)
- 1 cup corn
- 1 cup vegetable broth
- 2 teaspoon each: ground cumin + Mexican oregano + chili powder and smoked paprika
- 2 15 oz. cans small white beans; rinsed and drained*
- 1 15 oz. can white kidney beans; rinsed and drained
- 1 14 oz. can fire-roasted diced tomatoes
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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.
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Stir in masa and cook for 10 minutes more; season with salt.
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Ladle into bowls and top with desired toppings.