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Ingredients
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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 ½ cups chopped Tuscan kale
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1 cup fresh corn kernels
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¾ cup bulgur wheat
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¾ teaspoon kosher salt
Directions
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Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.
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Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.
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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.
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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.
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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.
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Simmer chili gently until bulgur is tender, 15 to 20 minutes.
Cook's Note:
Frozen corn may be substituted for fresh, and buckwheat can be used in place of bulgur wheat, if preferred.
Nutrition Facts (per serving)
315 | Calories |
9g | Fat |
50g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 315 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 1g | 7% |
Sodium 716mg | 31% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 12g | 44% |
Total Sugars 4g | |
Protein 13g | 25% |
Vitamin C 38mg | 42% |
Calcium 123mg | 9% |
Iron 4mg | 22% |
Potassium 688mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.