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
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.
600 Calories Or Less
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
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.

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.

Get Cooking
  • 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