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
Chef
Patrick Le Beau
In Your Box (serves 2)
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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
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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.
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Nutrition (per serving)
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Calories634
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Carbohydrates81g
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Fat27g
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Protein14g
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Sodium1597mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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
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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
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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
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4 plate
plate and top with more cheese
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