Vegan Chili Verde

Step 1
Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.

Step 2
Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.

Step 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.

Step 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.

Step 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.

Step 6
Simmer chili gently until bulgur is tender, 15 to 20 minutes.