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Poblano Kale Chili Verde

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner
Poblano Kale Chili Verde
Ingredients
  • 4 fresh tomatillos, husks removed and halved
  • 4 cloves garlic
  • 2 poblano 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) can low-sodium great Northern beans, rinsed and drained
  • 1 (15 ounce) can low-sodium pinto beans, rinsed and drained
  • 1 1/2 cups chopped Tuscan kale
  • 1 cup fresh corn kernels
  • 3/4 cup bulgur wheat
  • 3/4 teaspoon kosher salt
Instructions
1
Position the oven rack approximately 4 to 6 inches away from the heat source and set the broiler to its highest temperature.
2
Prepare a baking sheet by placing tomatillos, garlic cloves, and poblano peppers on it.
3
Now, place the baking sheet with tomatillos, garlic cloves, and poblano peppers in the preheated oven.
4
Continue broiling until the peppers start to darken and blister, taking around 6 to 8 minutes.
5
Remove the garlic from the baking sheet and transfer it to a plate.
6
Flip over the tomatillos and peppers, then continue broiling until the peppers are nicely charred and the tomatillos have softened, adding another 5 to 6 minutes.
7
Simultaneously, heat olive oil in a large cooking vessel over medium heat until it reaches a shimmering state.
8
Add an onion to the pot and cook, stirring constantly, until it becomes translucent, approximately 5 minutes.
9
Stir in dried oregano, ground cumin, and chili powder; cook for 1 minute.
10
Add 3 cups of vegetable broth, great Northern beans, pinto beans, kale, corn, bulgur wheat, and salt.
11
Return the mixture to a gentle simmer.
12
Transfer the roasted garlic, peppers, and tomatillos to a blender.
13
Add the remaining 1 cup of vegetable broth.
14
Cover and blend until just smooth, leaving some texture intact.
15
Pour the blended mixture into the simmering pot.
16
Simmer the chili gently until the bulgur is tender, taking around 15 to 20 minutes.