Ingredients

• 4 freshs tomatillos , husks removed and halved
• 4 cloves garlic
• 2 poblanos peppers , tops, seeds, and membranes removed
• 3 tablespoons extra-virgin olive oil
• 1 medium white onion , diced
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 4 cups low-sodium vegetable broth , divided
• 1 , 15 ounce
• 1 , 15 ounce
• 1.5 cups chopped Tuscan kale
• 1 cup fresh corn kernels
• 0.75 cups bulgur wheat
• 0.75 teaspoons kosher salt

Instructions

1. 1 Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.
3. 3 Broil in the preheated oven until the peppers start to blacken and blister, 6 to 8 minutes. Remove garlic and transfer to a plate. Turn tomatillos and peppers over and broil until peppers are blackened and tomatillos are soft, 5 to 6 minutes more.
4. 4 Meanwhile, heat olive oil in a large pot over medium heat until shimmering. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in oregano, cumin, and chili powder; cook for 1 minute. Add 3 cups vegetable broth, great Northern beans, pinto beans, kale, corn, bulgur wheat, and salt. Return to a simmer.
5. 5 Transfer roasted garlic, peppers, and tomatillos to a blender. Add remaining 1 cup vegetable broth. Cover and blend until just smooth. Pour into the simmering pot.
6. 6 Simmer chili gently until bulgur is tender, 15 to 20 minutes.

Nutrition per serving