Ready to Cook

Oven-Baked White Bean Chili & Cornbread

with Jalapeño Pepper

30 MIN

+$5.99/serving 4 Servings

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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.)

View Full Nutrition

fresh

ingredients

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

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.

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!