White Bean & Poblano Chili
Blue ApronPoultry
✓ Available this week · Jul 13 – Jul 19, 2026
☆☆☆☆☆ Be the first to review →🍽 2 servings · 📊 Easy
Nutrition Facts
2 serving(s)
Calories730
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
6/ 10
MealFan's take
Decent, with trade-offs
Poultry that 10% lighter than the average poultry meal.
Lightness2/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Poultry loversThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
730
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ Southwestern
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
1 each 15.5-oz can Cannellini Beans
1 cup Chicken Bone Broth
1 each Poblano Pepper
1 each Yellow Onion
4 each Flour Tortillas
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
1 oz Sliced Pickled Jalapeño Peppers
2 each Scallions
1 each Lime
⅓ cup Tomatillo-Poblano Sauce
2 tsp Cornstarch
½ tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
How to make it
1
Rinse and dry all produce. Halve, peel, and medium dice the onion(s). Slice the scallions, keeping the white bases and green tops separate. Quarter the limes. Stem, halve, seed, and medium dice the poblano peppers. Roughly chop the jalapeños. Wash hands, knife, and board immediately after handling all peppers. In a bowl, whisk together the cornstarch and 1/4 cup water (1/2 cup for 4 servings).
2
Heat a drizzle of olive oil in a large pot over medium-high. Add the diced onion(s) and white scallion bases; season. Cook stirring occasionally 3-4 minutes until slightly softened. Add the diced poblanos. Cook stirring occasionally 2-3 minutes until slightly softened. Add the beans (including liquid), broth, and any spice blend. Bring to a boil, then reduce to low and simmer stirring occasionally 8-10 minutes. Add the cornstarch slurry and cook stirring frequently 2-3 minutes until slightly thickened. Taste and season.
3
Lay the tortillas flat. Top half of each with the cheddar and Monterey Jack; season. Fold closed. Heat a drizzle of olive oil in a large nonstick pan over medium. Add the quesadillas in batches. Cook 2-4 minutes per side until lightly browned and the cheese is melted, adding oil before flipping if dry. Transfer to a board and season immediately. Halve each. Serve the chili with the quesadillas. Top the chili with the green scallion tops and as much jalapeño as you like. Offer the remaining lime wedges on the side.
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Blue Apron
White Bean & Poblano Chili
White Bean & Poblano Chili (with Cheese Quesadillas) is a Poultry meal from Blue Apron. The recipe format follows Blue Apron's standard approach of pre-measured ingredients and step-by-step instructions.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Rinse and dry all produce. Halve, peel, and medium dice the onion(s). Slice the scallions, keeping the white bases and green tops separate. Quarter the limes. Stem, halve, seed, and medium dice the poblano peppers. Roughly chop the jalapeños. Wash hands, knife, and board immediately after handling all peppers. In a bowl, whisk together the cornstarch and 1/4 cup water (1/2 cup for 4 servings).
- Heat a drizzle of olive oil in a large pot over medium-high. Add the diced onion(s) and white scallion bases; season. Cook stirring occasionally 3-4 minutes until slightly softened. Add the diced poblanos. Cook stirring occasionally 2-3 minutes until slightly softened. Add the beans (including liquid), broth, and any spice blend. Bring to a boil, then reduce to low and simmer stirring occasionally 8-10 minutes. Add the cornstarch slurry and cook stirring frequently 2-3 minutes until slightly thickened. Taste and season.
- Lay the tortillas flat. Top half of each with the cheddar and Monterey Jack; season. Fold closed. Heat a drizzle of olive oil in a large nonstick pan over medium. Add the quesadillas in batches. Cook 2-4 minutes per side until lightly browned and the cheese is melted, adding oil before flipping if dry. Transfer to a board and season immediately. Halve each. Serve the chili with the quesadillas. Top the chili with the green scallion tops and as much jalapeño as you like. Offer the remaining lime wedges on the side.
White Bean & Poblano Chili is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers White Bean & Poblano Chili?
White Bean & Poblano Chili is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is White Bean & Poblano Chili southwestern?
White Bean & Poblano Chili is tagged as Southwestern on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does White Bean & Poblano Chili take to prepare?
White Bean & Poblano Chili is made in 3 steps. Estimated active time is about 24 minutes based on the recipe instructions.
❓ Frequently asked questions
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Frequently Asked Questions
How many calories in Blue Apron's White Bean & Poblano Chili?
White Bean & Poblano Chili has 730 calories per serving from Blue Apron.
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Brand: Blue Apron
Calories: 730 cal
Servings: 2
Pre-filled from our kitchen database · 15.5-oz can Cannellini Beans, Chicken Bone Broth, Poblano Pepper, Yellow Onion, Flour Tortillas, Shredded Cheddar & Monterey Jack Cheese Blend, Sliced Pickled Jalapeño Peppers, Scallions
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