Oven-Baked White Bean Chili & Cornbread
with Jalapeño Pepper
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Cannellini beans and spinach add hearty, creamy texture to this vegetarian chili—which gets its zesty flavor from our tomatillo-poblano sauce. It's perfectly complemented by a cornbread-inspired topping (with jalapeño for a kick of heat).
Details
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Cannellini beans and spinach add hearty, creamy texture to this vegetarian chili—which gets its zesty flavor from our tomatillo-poblano sauce. It's perfectly complemented by a cornbread-inspired topping (with jalapeño for a kick of heat).
Nutrition per serving
Ingredients
10 oz
Pork Chorizo
1 each
15.5-oz can Cannellini Beans
1 each
Pasture-Raised Eggs
½ cup
Cornbread Mix
⅓ cup
Mirepoix
1 oz
Sliced Pickled Jalapeño Peppers
3 oz
Baby Spinach
¼ cup
Cream
⅓ cup
Tomatillo-Poblano Sauce
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
1 tbsp
Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
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.
step 2
Prepare the cornbread
Meanwhile, in a bowl, whisk together the egg, cornbread mix, and 2 tablespoons of water; season with salt and pepper.
step 3
Finish & serve your dish
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!
Instructions
step 1
Prepare the ingredients & make the base
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.
step 2
Prepare the cornbread
Meanwhile, in a bowl, whisk together the egg, cornbread mix, and 2 tablespoons of water; season with salt and pepper.
step 3
Finish & serve your dish
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!
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