Oven-Baked White Bean Chili & Cornbread with Jalapeño Pepper
Ready to Cook

Oven-Baked White Bean Chili & Cornbread

with Jalapeño Pepper

30 MIN
+$5.99/serving 4 Servings
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Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
  • with Ground Pork Chorizo
    includes 20 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo
  • with Ground Pork Chorizo

    From the Test Kitchen

    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).

    Get Cooking
    • Nutrition
    • Calories
      730 Cals (est.)
    Oven-Baked White Bean Chili & Cornbread with Jalapeño Pepper
    • 20 oz Pork Chorizo
    • 2 15.5-Oz Cans Cannellini Beans
    • 2 Pasture-Raised Eggs
    • 1 cup Cornbread Mix
    • ⅔ cup Mirepoix
    • 2 oz Sliced Pickled Jalapeño Pepper
    • 6 oz Baby Spinach
    • ½ cup Cream
    • ⅔ cup Tomatillo-Poblano Sauce
    • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 2 Single-Use Aluminum Trays

    Tips from Home Chefs

    Prepare the ingredients & make the base
    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. Between the two trays, evenly divide the spinach, drained beans, cream, tomatillo sauce, spice blend, and mirepoix. Stir to combine. Add 1/4 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine. Add the chorizo (tearing into bite-sized pieces before adding) in an even layer. Tightly cover the trays with foil and bake 10 minutes. Leaving the oven on, remove from the oven. 

    2 Prepare the cornbread

    Meanwhile, in a bowl, whisk together the eggs, cornbread mix, and 1/4 cup of water; season with salt and pepper.

    Prepare the cornbread
    Finish & serve your dish
    3 Finish & serve your dish

    Carefully remove the foil. Evenly top with the cheese. Top each tray with 4 equal-sized dollops of the 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 chorizo and cornbread are cooked through and the chili is slightly thickened. Remove from the oven. Enjoy!

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