Tex Mex Veggie Chili with Beans

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  • 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 Almondmilk
  • 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 (14oz) can fire-roasted diced tomatoes
  • 1 (4oz) can diced green chiles
  • 1/4 cup of masa (corn flour)
  • Salt to taste


  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. Stir in masa and cook for 10 minutes more; season with salt.
  3. Ladle into bowls and top with desired toppings.

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