I recently tried out a new food delivery site called, Hello Fresh. They pretty much send you the ingredients for 3 recipes a week, premeasured with the recipes included. This week I made a variation of their White Bean Chili. I added some spinach at the end for a touch of greens and instead of topping it with sour cream, I sliced up an avocado and placed it on the top and side. Here is the recipe below!

And if you want to give Hello Fresh a try, use the code: 7R38QJ. You’ll save $40 off your first order! white bean chili soup

Want even more cash off?

Here’s a trick I used to save even more money: Set up an account on Shop.com. Download ShopBuddy, and when you go to HelloFresh, as long as you are signed in via the Shop Buddy app, you’ll get an additional $4 cash back (similar to ebates, but way better). Hint hint… once you have the Shop Buddy… you can start getting cash back on nearly every site you shop on.

Give it a try! Then make this soup!


White Bean Chili


  • 1 can cannellini beans
  • 1 Jalapeno
  • 1 onion
  • 1 cloves garlic
  • 1 ear of corn
  • 1 red bell pepper
  • 1 t cumin
  • 1 t chili powder
  • 2 T cornmeal
  • 1 lime
  • 1 T olive oil
  • 2 handfuls spinach
  • 1 Avocado


  1. Peel, halve, and finely chop the onion. Mince the garlic. Cut the corn kernels off the cob. Core, seed, and remove the white veins from the red pepper, then cut into cubes. Drain and rinse the cannellini beans. Cut the lime into wedges. Halve the jalapeño and remove the seeds, then finely chop. You can keep the seeds if you want an extra kick!
  2. Heat 1 T olive oil in a pot over medium heat. Add the onion and jalapeño and season with salt and pepper. Cook for 5 minutes, until the onion is softened. Add the red pepper, garlic, cumin, and chili powder. Cook for 30 seconds until fragrant.
  3. Add cannellini beans, 3 cups water, and a pinch of salt and pepper. Bring to a boil, reduce to a simmer, and cook for about ten minutes.
  4. Add the corn and sprinkle 2 T of corn meal over the liquid. Stir to combine. Let it simmer for about 6 minutes, stirring, until thickened.
  5. For the last minute, stir in the spinach. Don’t worry if it doesn’t look “done” after a minute. Greens are sensitive to heat and will continue cooking even after you turn off the burner. We want to preserve as many nutrients as possible!
  6. Slice your avocado. Put a few slices on top, and the rest on the side. Squeeze the lime over your finished bowl of soup, and over the avocado. Add the avocado as you eat!


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