2 ratings

Tex Mex Veggie Chili with Beans


Prep time: 15 minutes

Cook time: 45 minutes


2 tablespoons vegetable oil

2 cups chopped onion

1 1/2 cups mild green chile salsa

1 cup Blue Diamond Original Unsweetened Almond Breeze

1 cup corn

1/2 cup vegetable broth

2 teaspoons each: ground cumin, Mexican oregano, chili powder and smoked


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

1 (4-oz.) can diced green chiles

1/4 cup masa (corn flour)

Salt to taste

Sour cream, shredded Mexican blend cheese, sliced green onions and  

tri-color tortilla chips (optional toppings)


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.


Sour cream and cheese may be substituted with non-dairy products.