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
A note about serious food allergies
Chili. We all know it, or think we do, and we all have very specific ideas of what constitutes “chili.” (And many of your chili connoisseurs won't mince words when telling you what's wrong with your batch.) These connoisseurs will certainly have something to say about the shishito peppers you'll char with garlic for this smoky enchantment. We're not trying to win their approval; we're trying to give you best flavor possible. With a cheese crouton topping, this chili might not win the nit-picky technical awards, but it will win your evening.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Trim shishito peppers and cut into ½" rounds. Shishito peppers can vary in spice level; most are mild and smoky.
Trim and thinly slice green onions, keeping white and green portions separate.
Cut French roll into ½" cubes.
Drain and rinse cannellini beans.
Start the Chili
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add shishitos to hot pot and stir occasionally until lightly charred, 3-5 minutes.
Add garlic, white portions of green onions, and chile and cumin rub and stir occasionally until garlic is fragrant, 1-2 minutes.
Finish the Chili
Add crushed tomatoes, mirepoix base, cannellini beans, and ¼ cup water to pot.
Bring to simmer. Once simmering, stir occasionally until slightly thickened, 8-10 minutes.
Simmering liquids will still be bubbling slightly.
While chili simmers, make croutons.
Make the Croutons
Place a medium non-stick pan over medium heat and add 1½ tsp. olive oil.
Add cubed roll to hot pan. Stir occasionally until lightly browned, 3-4 minutes.
Add cheese and stir constantly until cheese melts, 30-60 seconds.
Remove from burner and season with a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, topping chili with croutons and garnishing with sour cream and green portions of green onions. Bon appétit!
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