Smoky Tomato and White Bean Chili

with cheddar croutons and sour cream

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Soy

Calories Conscious
Vegetarian
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.

In Your Box (serves 2)

  • 3 oz. Shishito Peppers
  • 1½ Tbsp. Chile and Cumin Rub
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    2 oz. Sour Cream
  • Info
    1 French Roll
  • 2 Garlic Cloves
  • 2 tsp. Mirepoix Base
  • 2 Green Onions
  • 15 oz. Crushed Tomatoes
  • 15 oz. Cannellini Beans

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
    522
  • Carbohydrates
    57g
  • Fat
    23g
  • Protein
    24g
  • Sodium
    1679mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    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. Mince garlic. Cut French roll into ½" cubes. Drain and rinse cannellini beans.

  • Step 2 - Start the Chili
    2

    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.

  • Step 3 - Finish the Chili
    3

    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.

  • Step 4 - Make the Croutons
    4

    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.

  • Step 5 - Finish the Dish
    5

    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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