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