White Bean & Escarole Chili with Sharp Cheddar

White Bean & Escarole Chili

with Sharp Cheddar

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Teff, which has roots in the Ethiopian word for “lost,” is a very fine whole grain named for its small size. Though it can be easily lost in a dish, this ancient grain dating back to 4000 BC is very high in calcium and provides all of the essential amino acids. To match teff’s Ethiopian heritage, we added coriander, a spice related to cilantro.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    575 Cals (est.)
fresh
ingredients
White Bean & Escarole Chili with Sharp Cheddar
Title
  • 4 cloves Garlic
  • 2 oz Sharp White Cheddar Cheese
  • 1 bunch Cilantro
  • 1 head Escarole
  • 1 Lime
  • 1 Jalapeño Pepper
  • 1 Poblano Pepper
  • 1 Red Onion
  • ¼ cup Teff
  • ½ tsp Ground Coriander
  • ½ tsp Ground Cumin
  • 1 15-Ounce Can Cannellini Beans
  • 1 14.5-Ounce Can Diced Tomatoes
  • 1 cup Vegetable Broth
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop cilantro. Roughly chop the escarole into bite-sized pieces. Peel and small dice the onion. Remove the ribs and seeds from the poblano pepper, then small dice it. Thinly slice half the jalapeño into rings, removing the seeds. Remove the seeds from the rest of the jalapeño and small dice. (Wash your hands thoroughly after handling the jalapeño.) Grate the cheddar cheese.
Cook the vegetables:
2 Cook the vegetables:
In a medium pot, heat a little olive oil on medium until hot. Add the onion, garlic, poblano pepper, and diced jalapeño; cook 4 to 6 minutes, or until the onion and peppers are softened, stirring occasionally; season with salt and pepper.
Toast the teff & spices:
3 Toast the teff & spices:
Stir in the teff for 1 to 2 minutes to toast it. Add the coriander and cumin and cook 30 seconds to 1 minute, or until fragrant, to toast the spices.
Add the beans, tomatoes & broth:
4 Add the beans, tomatoes & broth:
Drain and rinse the cannellini beans, then add them to the pot along with the canned tomatoes and vegetable broth. Simmer 3 to 4 minutes, stirring occasionally until everything is well combined. Season with salt and pepper to taste.
Add the escarole:
5 Add the escarole:
Stir in the chopped escarole and half the cilantro. Reduce the heat to low and simmer 5 to 6 minutes longer, or until the mixture starts to thicken, stirring occasionally. Remove from the heat and add the juice of half the lime. Season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Divide the chili between 2 bowls. Garnish with the cheddar cheese, remaining lime wedges, and remaining cilantro. If you like spicy food, garnish with the jalapeños rings, too. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop cilantro. Roughly chop the escarole into bite-sized pieces. Peel and small dice the onion. Remove the ribs and seeds from the poblano pepper, then small dice it. Thinly slice half the jalapeño into rings, removing the seeds. Remove the seeds from the rest of the jalapeño and small dice. (Wash your hands thoroughly after handling the jalapeño.) Grate the cheddar cheese.
2 Cook the vegetables:
In a medium pot, heat a little olive oil on medium until hot. Add the onion, garlic, poblano pepper, and diced jalapeño; cook 4 to 6 minutes, or until the onion and peppers are softened, stirring occasionally; season with salt and pepper.
Cook the vegetables:
Toast the teff & spices:
3 Toast the teff & spices:
Stir in the teff for 1 to 2 minutes to toast it. Add the coriander and cumin and cook 30 seconds to 1 minute, or until fragrant, to toast the spices.
4 Add the beans, tomatoes & broth:
Drain and rinse the cannellini beans, then add them to the pot along with the canned tomatoes and vegetable broth. Simmer 3 to 4 minutes, stirring occasionally until everything is well combined. Season with salt and pepper to taste.
Add the beans, tomatoes & broth:
Add the escarole:
5 Add the escarole:
Stir in the chopped escarole and half the cilantro. Reduce the heat to low and simmer 5 to 6 minutes longer, or until the mixture starts to thicken, stirring occasionally. Remove from the heat and add the juice of half the lime. Season with salt and pepper to taste.
6 Plate your dish:
Divide the chili between 2 bowls. Garnish with the cheddar cheese, remaining lime wedges, and remaining cilantro. If you like spicy food, garnish with the jalapeños rings, too. Enjoy!
Plate your dish:
Browse Steps
1 of 6