Vegan Chili Verde
Description
Earthy poblano peppers, fruity tomatillos, and Tuscan kale provide lots of color and taste in this vegan chili verde recipe, which is sure to be a standout on your table.
Ingredients
•
4 fresh tomatillos, husks removed and halved
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4 cloves garlic
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2 poblano peppers, tops, seeds, and membranes removed
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3 tablespoons extra-virgin olive oil
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1 medium white onion, diced
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1 tablespoon dried oregano
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1 tablespoon ground cumin
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1 teaspoon chili powder
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4 cups low-sodium vegetable broth, divided
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1 (15 ounce) can low-sodium great Northern beans, rinsed and drained
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1 (15 ounce) can low-sodium pinto beans, rinsed and drained
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1 1/2 cups chopped Tuscan kale
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1 cup fresh corn kernels
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3/4 cup bulgur wheat
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3/4 teaspoon kosher salt
Directions
1
Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.
2
Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.
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
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
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
Simmer chili gently until bulgur is tender, 15 to 20 minutes.