I absolutely love lightening up my eating regimen. Especially during the summer months when the heat can make me feel like dining on something that is a little bit better me. That’s exactly why I’ve partnered with Blue Diamond Almond Breeze to bring you a super informative and easy way to focus on healthy when choosing your next summer centric meal.
I love what Almond Breeze is doing to go local with their Homegrown Goodness Tour that recently stopped into Dallas. I got to meet Chef Patty and talk to her more about how to take my favorite recipes and utilize almond milk to go a bit lighter. She was even nice enough to share the recipe with me below for all of you to try at home. Honestly, Almond Breeze is super delicious and a versatile must-have item for the kitchen. You can even keep a supply of the shelf stable product in your pantry for up to 1 year! How cool is that? The best part is that it can be used to create your favorite recipes from savory to sweet. Chef Patty recommended using Almond Breeze as an easy non-dairy ingredient swap to lighten up your favorite recipes without compromising taste/integrity of recipe. No wonder I haven’t missed a beat with my summer sweets! Enjoy this recipe and thanks again to Blue Diamond Almond Breeze for sponsoring this post!
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. Makes 6 servings.
Note: Sour cream and cheese may be substituted with non-dairy products.