This recipe was submitted by one of our readers, just like you.
Veggie Chili
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 tablespoons vegetable oil
- 2 cups 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 teaspoons 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
-
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.
Read NextCopycat Velveeta Shells and Cheese
