Vegan Chili Verde

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.