Kale and white bean chili

Veggie- No-R

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 oz. Pecorino Cheese
  • ½ fl. oz. Garlic Oil
  • 1 Fennel Bulb
  • 1 Yellow Onion
  • 2 tsp. Chimichurri Seasoning
  • 2 oz. Kale
  • 4 tsp. Mirepoix Base
  • 15 oz. Cannellini Beans
  • Info
    1 Ciabatta
  • 2 Tbsp. Cornstarch

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    634
  • Carbohydrates
    81g
  • Fat
    27g
  • Protein
    14g
  • Sodium
    1597mg

Recipe Steps

  • 1

    prep

    small dice, ¼ in onion and fennel chop kale into bite sized pieces open can, drain and rinse beans combine cornstarch with 2 T cold water

  • 2

    chili

    in a medium pot add 2 t olive oil over medium heat sweat onion and fennel for 5 minutes until tender with chimichurri seasoning add kale, stir, cover pot and cook for 5 minutes add 2 cups water, white beans and mirepoix base cover and cook 3 minutes add slurry and cook another 5 minutes

  • 3

    crostini

    slice ciabatta into ¼ in thick slices and drizzle with garlic oil top with ½ of the pecorino cheese bake in 425 degree oven for 7-9 minutes, until golden brown on top

  • 4

    plate

    plate and top with more cheese

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