White Bean Chili

with Cheesy Jalapeño Cornbread

35 MIN

$19.99 2 Servings

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From the Test Kitchen

At the base of this bright, zesty chili are creamy white beans, poblano pepper, onion, and our tomatillo sauce. We're finishing it off with a bit of lime juice and pickled jalapeño, which is also mixed into our delicious, cheesy cornbread served on the side.

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Nutrition

PER SERVING
Calories

940 Cals (est.)

View Full Nutrition

fresh

ingredients

1 cup Chicken Bone Broth
1 Pasture-Raised Egg
1 15.5-Oz Can Cannellini Beans
1 Poblano Pepper
1 oz Sliced Pickled Jalapeño Peppers
1 Lime
1 Yellow Onion
⅓ cup Tomatillo-Poblano Sauce
1 cup Cornbread Mix
2 Scallions
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
¼ cup Buttermilk
¼ cup Sour Cream
1 tsp Baking Powder
½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 oz Salted Butter

step-by-step

instructions

1 Prepare the ingredients

Preheat the oven to 350°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime. Cut off the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño peppers. Thoroughly wash your hands immediately after handling the peppers.

2 Make the cornbread

Lightly grease an 8-inch square (or medium) baking dish. In a bowl, whisk together the cornbread mix, baking powder, and a pinch of salt. Melt the butter in a large bowl in the microwave. Add the sour cream, buttermilk, and egg; whisk to thoroughly combine. Add the dry ingredients to the bowl of wet ingredients. Stir until just combined (be careful not to overmix). Stir in half the cheddar and monterey jack and up to half the chopped jalapeño peppers, depending on how spicy you’d like it to be. Pour the batter into the baking dish; spread into an even layer. Top with the remaining cheddar and monterey jack. Bake 10 to 15 minutes, or until set and cooked through (a toothpick inserted should come out clean). Remove from the oven.

3 Start the chili

Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, sliced white bottoms of the scallions, and diced poblano pepper; season with salt, pepper, and the spice blend. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

4 Finish the chili & serve your dish

Add the tomatillo sauce and beans (including the liquid). Cook, stirring occasionally and mashing the beans with the back of a spoon, 1 to 2 minutes, or until thickened. Add the broth and 1/2 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low and simmer, stirring occasionally, 3 to 4 minutes, or until thickened. Turn off the heat. Stir in the juice of 2 lime wedges. Serve the finished chili with the cornbread. Top the chili with the sliced green tops of the scallions and as much of the remaining chopped jalapeño peppers as you’d like. Serve the remaining lime wedges on the side. Enjoy!