Oven-Baked White Bean Chili & Cornbread

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Drain and rinse the beans. In the tray, combine the spinach, drained beans, cream, tomatillo sauce, spice blend, and mirepoix. Stir to combine. Add 1/4 cup of water. Season with salt and pepper; stir to thoroughly combine. Add the chorizo (tearing into bite-sized pieces before adding) in an even layer; season with salt and pepper. Tightly cover the tray with foil and bake 10 minutes. Leaving the oven on, remove from the oven.

Meanwhile, in a bowl, whisk together the egg, cornbread mix, and 2 tablespoons of water; season with salt and pepper.

Carefully remove the foil. Evenly top with the cheese. Top with 4 equal-sized dollops of the cornbread batter. Press as much of the pepper as you'd like into the batter, depending on how spicy you'd like the dish to be. Thoroughly wash your hands immediately after handling the pepper. Return to the oven and bake, uncovered, 8 to 10 minutes, or until the cornbread is set, the chili is slightly thickened, and the chorizo is cooked through. Remove from the oven. Enjoy!