Oven-Baked White Bean Chili & Cornbread with Jalapeño Pepper
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Oven-Baked White Bean Chili & Cornbread

with Jalapeño Pepper

30 MIN
+$5.99/serving 4 Servings
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Available Options

  • 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).
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    • Nutrition
      PER SERVING
    • Calories
      880 Cals (est.)
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    fresh
    ingredients
    Oven-Baked White Bean Chili & Cornbread with Jalapeño Pepper
    Title
    • 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
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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.

    Prepare the cornbread
    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.

    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 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!

    Tips from Home Chefs

    Oven-Baked White Bean Chili & Cornbread

    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 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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