Corn and pumpkin white chicken chili

I know, I know. It's been a while, but, life happens and sometimes I forget I have a blog. It's what makes me a terrible blogger. But, I have a delicious recipe to share, so here I am.
I make a white chicken chili that is soooo delicious but, I can no longer eat it due to the large amount of dairy that goes into it. So, the other night it was on the menu for the family and I said NO! Not tonight. I want to eat this chili so how can I make it dairy free? I went to my pantry and grabbed some canned white beans and then stared at the shelves. After much brain storming (like 3.16 minutes) I came up with a plan and kind of just kept adding to it as I went along, coming up with this fantastic white chili

Corn and pumpkin white chicken chili

4 cans white beans, drained
2 cups cooked, cubed or shredded chicken
1 can corn
1 can pumpkin
1 med. onion, diced
3 garlic cloves, diced
2 tsp garlic powder
2 pks taco seasoning (I prefer taco seasoning to chili seasoning)
3 Tbs olive oil
1 tsp pepper
salt to taste
2 cups almond milk
1/4 cup flour
water

in a large pan add olive oil and onions. cook on medium heat until onions are transparent. add garlic and cook until light brown. whisk in flour and 1/4 cup almond milk until flour is well mixed and there are no lumps. Add in the rest of the almond milk.
Add pumpkin and corn, mix well
Stir in garlic powder, taco seasoning and pepper.
Add beans and chicken.
Add enough water to cover the ingredients
cook on med/low for 20 minutes stirring occasionally. Once done add salt to taste

My kids topped this with cheese and sour cream. You could also use toasted chick peas, pepitas, sunflower seeds or tortilla strips or chips. Oh the possibilities......