Tex Mex Veggie Chili With Beans

Prep time: 15 minutesCook time: 45 minutes 2 tablespoons vegetable oil2 cups chopped onion1 1/2 cups mild green chile salsa1 cup Blue Diamond Original Unsweetened Almond Breeze1 cup corn1/2 cup vegetable broth2 teaspoons each: ground cumin, Mexican oregano, chili powder and smoked     paprika2 (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 tomatoes1 (4-oz.) can diced green chiles1/4 cup masa (corn flour)Salt to tasteSour 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.