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

with Jalapeño Pepper

30 MIN
+$3.99/serving 2 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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  • Keep it Vegetarian
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  • add Ground Pork Chorizo
    add 10 oz No Hormones Added, Antibiotic-Free Ground Pork Chorizo
  • add 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
    • Calories
      890 Cals (est.)
    Oven-Baked White Bean Chili & Cornbread with Jalapeño Pepper
    • 10 oz Pork Chorizo
    • 1 15.5-Oz Can Cannellini Beans
    • 1 Pasture-Raised Egg
    • ½ cup Cornbread Mix
    • ⅓ cup Mirepoix
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 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 Single-Use Aluminum Tray

    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. 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. 

    2 Prepare the cornbread

    Meanwhile, in a bowl, whisk together the egg, cornbread mix, and 2 tablespoons 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 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 cornbread is set, the chili is slightly thickened, and the chorizo is cooked through. Remove from the oven. Enjoy!

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