White Chili with Meyer Lemon, Rainbow Chard & Tricolor Quinoa

White Chili

with Meyer Lemon, Rainbow Chard & Tricolor Quinoa

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

When we think of chili, we usually think of red. In this recipe, we’re bidding goodbye to tomatoes (which aren’t in season) and serving up a hearty, “white” chili with bursts of color from bright sweet potatoes and rainbow Swiss chard. (In the cold-weather months, these two delicious vegetables are at their best.) Spiced with warming herbs and filled out with hearty cannellini beans that hold their shape when simmered, this dish may become your new fall favorite.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    657 Cals (est.)
fresh
ingredients
White Chili with Meyer Lemon, Rainbow Chard & Tricolor Quinoa
Title
  • 1 15-Ounce Can Cannellini Beans
  • ½ cup Plain Greek Yogurt
  • 2 cloves Garlic
  • 1 bunch Rainbow Swiss Chard
  • 1 Meyer Lemon
  • 1 Poblano Pepper
  • 1 Sweet Potato
  • 1 Yellow Onion
  • 1 bunch Cilantro
  • 3 Tbsps Vegetable Demi-Glace
  • 1 Tbsp White Chili Spice Blend (Ground Cumin, Ground Coriander & Smoked Paprika)
  • ¼ cup Tricolor Quinoa
time-saving
tips & techniques
Meyer Lemon
Cilantro
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Drain and rinse the cannellini beans. Peel and mince the garlic. Pick the cilantro leaves off the stems; discard the stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Small dice the poblano pepper. Peel and small dice the sweet potato. Peel and small dice the onion. Separate the chard leaves from the stems. Roughly chop the stems on an angle; chop the leaves into bite-sized pieces.

Start the chili:
2 Start the chili:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and onion; cook 2 to 3 minutes, or until softened and fragrant. Add the diced sweet potato, chard stems and all but a pinch of the poblano. Cook 4 to 5 minutes, or until softened. Lightly season with salt and pepper.

Add the spices & quinoa:
3 Add the spices & quinoa:

Add the spice blend and quinoa to the pot of vegetables; cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant.

Finish the chili:
4 Finish the chili:

Add the cannellini beans, vegetable demi-glace and 2 cups of water to the pot; season with salt and pepper. Bring to a boil and reduce the heat to medium-low. Simmer for 8 to 10 minutes, or until slightly thickened and the quinoa is tender. Stir in the chard leaves; cook 2 to 3 minutes, or until wilted. Season with salt and pepper to taste. Stir in the juice of 2 lemon wedges and remove from heat.

Make the lemon yogurt:
5 Make the lemon yogurt:

While the chili cooks, in a small bowl, combine the Greek yogurt, as much of the lemon zest as you’d like (you may have extra lemon zest), the juice of the remaining lemon wedges and 1 tablespoon of water; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

To plate your dish, divide the chili between 2 bowls. Top each with a dollop of lemon yogurt. Garnish with the cilantro and remaining poblano. Enjoy!

Tips from Home Chefs

White Chili

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Drain and rinse the cannellini beans. Peel and mince the garlic. Pick the cilantro leaves off the stems; discard the stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Small dice the poblano pepper. Peel and small dice the sweet potato. Peel and small dice the onion. Separate the chard leaves from the stems. Roughly chop the stems on an angle; chop the leaves into bite-sized pieces.

2 Start the chili:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and onion; cook 2 to 3 minutes, or until softened and fragrant. Add the diced sweet potato, chard stems and all but a pinch of the poblano. Cook 4 to 5 minutes, or until softened. Lightly season with salt and pepper.

Start the chili:
Add the spices & quinoa:
3 Add the spices & quinoa:

Add the spice blend and quinoa to the pot of vegetables; cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant.

4 Finish the chili:

Add the cannellini beans, vegetable demi-glace and 2 cups of water to the pot; season with salt and pepper. Bring to a boil and reduce the heat to medium-low. Simmer for 8 to 10 minutes, or until slightly thickened and the quinoa is tender. Stir in the chard leaves; cook 2 to 3 minutes, or until wilted. Season with salt and pepper to taste. Stir in the juice of 2 lemon wedges and remove from heat.

Finish the chili:
Make the lemon yogurt:
5 Make the lemon yogurt:

While the chili cooks, in a small bowl, combine the Greek yogurt, as much of the lemon zest as you’d like (you may have extra lemon zest), the juice of the remaining lemon wedges and 1 tablespoon of water; season with salt and pepper to taste.

6 Plate your dish:

To plate your dish, divide the chili between 2 bowls. Top each with a dollop of lemon yogurt. Garnish with the cilantro and remaining poblano. Enjoy!

Plate your dish:
Browse Steps
1 of 6