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Export 17 ingredients for grocery delivery
Step 1
1 Start by broiling up your “verde” ingredients: Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler
Step 2
2 Place the garlic, poblano peppers and tomatillos on baking sheet and broil for 6 to 8 minutes until the peppers are starting to blacken and blister
Step 3
3 Transfer the garlic to a plate (to avoid burning), then turn over the peppers and tomatillos; broil for 5 to 6 minutes more, until peppers are blackened and the tomatillos are soft
Step 4
4 Meanwhile, heat the oil until shimmering over medium heat in a large pot or Dutch oven
Step 5
5 Cook the onion for 5 minutes, stirring frequently, until translucent
Step 6
6 Stir in the oregano, cumin and chili powder and cook for an additional minute
Step 7
7 Add the corn, the drained Great Northern and pinto beans, bulgur, kale, 3 cups of the broth and the salt
Step 8
8 Cook, gently bubbling, for 15 to 20 minutes until the bulgur is tender
Step 9
9 Once the veggies are done, carefully transfer them to a blender and add the remaining cup of broth
Step 10
10 Cover and blend until just smooth, then pour into pot while it is simmering (anytime within the cooking time is fine)
Step 11
11 They’ll add a nice green color and body to the chili
Step 12
12 Garnish with the cilantro, lime wedges and hot sauce, if desired
Step 13
13 Serve warm
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