4 cloves garlic
2 ounces sharp white cheddar cheese
1 bunch cilantro
1 head escarole
1 jalapeño pepper
1 poblano pepper
1 red onion
¼ cup teff
½ teaspoon ground coriander
½ teaspoon ground cumin
1 (15 ounce) can cannellini beans
1 (14 ½ ounce) can diced tomatoes
1 cup vegetable broth
Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop cilantro. Roughly chop the escarole into bite-sized pieces. Peel and small dice the onion. Remove the ribs and seeds from the poblano pepper, then small dice it. Thinly slice half the jalapeño into rings, removing the seeds. Remove the seeds from the rest of the jalapeño and small dice. Grate the cheddar cheese.
In a medium pot, heat a little olive oil on medium until hot. Add the onion, garlic, poblano pepper, and diced jalapeño; cook 4 to 6 minutes, or until the onion and peppers are softened, stirring occasionally; season with salt and pepper. Stir in the teff for 1 to 2 minutes to toast it. Add the coriander and cumin, and cook 30 seconds to 1 minute, or until fragrant, to toast the spices. Drain and rinse the cannellini beans, then add them to the pot along with the canned tomatoes and vegetable broth.
Simmer 3 to 4 minutes, stirring occasionally until everything is well-combined. Season with salt and pepper to taste. Stir in the chopped escarole and half the cilantro. Reduce the heat to low and simmer 5 to 6 minutes longer, or until the mixture starts to thicken, stirring occasionally. Remove from the heat and add the juice of half the lime. Season with salt and pepper to taste. Divide the chili between 2 bowls. Garnish with the cheddar cheese, remaining lime wedges, and remaining cilantro.