1tbspcornmeal or masa harina(optional, to thicken)
Preheat the oven to 425 degrees Fahrenheit. Remove the husks from the tomatillos, rinse and pat them dry, and slice them in half. Put them on the baking sheet along with the whole poblano peppers. Roast for about 20-25 minutes, depending on size, or until the vegetables are collapsed and browned in places. Remove from heat and let cool.
Heat the oil in a large pot over medium heat. When hot, add the red onion and cook, stirring occasionally, until softened and slightly browned, 5-8 minutes.
Stir in the minced garlic and cook for 60 seconds. Stir in the cumin, oregano, smoked paprika, and black pepper, and cook for another 60 seconds or until fragrant. Add the diced tomatoes, black beans, and vegetable broth, and bring to a simmer.
Remove the skins and seeds from the roasted poblano peppers. Finely chop the peppers and the tomatillos (or use a food processor to pulverize them if you prefer). Add them to the pot of chili along with the beer if using.
Simmer the chili for about 15 minutes, or until cooked to your liking. Add salt to taste. If using, in a small bowl, mix together the cornmeal or masa harina with a small amount of liquid to make a smooth slurry. Add this mixture to the pot of chili and simmer steadily for 5 minutes more, until thickened slightly. Serve hot with garnishes of choice.
I recommend getting the tomatillos and poblanos in the oven and then starting on chopping and prep for the rest of the chili, in order to reduce the total duration needed to prepare this recipe.This recipe is pretty light in calories so if you are a higher calorie eater like me, I recommend pairing it with some cornbread, brown rice, or perhaps a plant-based protein!