Tex Mex Veggie Chilli with Beans

Tex Mex Veggie Chilli with Beans

This recipe is perfect for cosy nights in watching Netflix with the family. A perfect winter warmer created by our friends at Blue Diamond, the home of Almond Breeze.



  • 2 tablespoons of oil
  • 2 cups of chopped onion
  • 1½ cups of mild green chilli salsa
  • 1 cup of Unsweetened Almond Breeze Almond Milk
  • 1 cup of frozen or canned corn
  • ½ cup of vegetable stock
  • 2 teaspoons each of ground cumin, Mexican oregano, chilli powder and smoked paprika
  • 2 cans small white beans; rinsed and drained
  • 1 can white kidney beans; rinsed and drained
  • 1 can diced tomatoes
  • 1 can or jar diced green chiles
  • ¼ cup of corn flour
  • Salt to taste


  1. Heat oil in a large saucepan over medium heat.
  2. Add onion and cook for 5 minutes.
  3. Add all remaining ingredients except for cornflour, salt and toppings and bring to a boil.
  4. Reduce heat and simmer, covered, for 30 minutes.
  5. Stir in cornflour and cook for 10 minutes more; season with salt.
  6. Ladle into bowls and top with desired toppings.

Serve on its own, or with rice or a jacket potato, or tortillas on the side.

Serves 6
Prep Time 60 minutes