Vegetarian White Bean Chili with Cornbread Muffins

Prep Time 35-40 min. | Medium
Thaw in refrigerator.

Prepare Cheddar Cornbread Muffins per separate cooking instructions provided.

1. Preheat oven to 375°F.
2. Heat soup pot over med. high heat. Add 1 tsp. kosher salt to vegetable bag. Add 1 Tbsp. olive oil to soup pot and saute vegetables for 3-5 min. until they have softened.
3. Add white bean mix to pot with vegetables, stir to combine and cook for an additional minute.
4. Add 4 cups of water, reduce to med. heat. Allow soup to simmer for at least 20 min.
5. Right before serving, add half & half to soup and stir. Serve with Cheddar Cornbread Muffins.

Prep Time 35-45 min. | Large
Thaw in refrigerator.

• Prepare Cheddar Cornbread Muffins per separate cooking instructions provided.

1. Preheat oven to 375°F.
2. Heat soup pot over med. high heat. Add 2 tsp. kosher salt to vegetable bag. Add 2 Tbsp. olive oil to soup pot and saute vegetables for 3-5 min. until they have softened.
3. Add white bean mix to pot with vegetables, stir to combine and cook for an additional minute.
4. Add 8 cups of water, reduce to med. heat. Allow soup to simmer for at least 20 min.
5. Right before serving, add half & half to soup and stir. Serve with Cheddar Cornbread Muffins.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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