Ingredients
6
6 servings
- •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 ½ cups chopped Tuscan kale
- •1 cup fresh corn kernels
- •¾ cup bulgur wheat
- •¾ teaspoon kosher salt
Instructions
- Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.
- Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.
- 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.
- 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.
- 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.
- Simmer chili gently until bulgur is tender, 15 to 20 minutes.
Nutritional Facts
Per 6 servings
- Calories: 315
- Carbohydrate: 50g
- Fat: 9g
- Fiber: 12g
- Protein: 13g
- Sugar: 4g
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