For the Poblano Peppers:

1. To roast the poblano peppers, place them directly over an open flame (I do this on my stovetop burners). Using tongs, turn the chilies every 15 seconds until all sides are blackened and blistered. Alternatively, you can place them under an oven broiler, on a sheet pan, for 4-5 minutes or until they are charred.
2. Place the peppers in a large bowl and cover with plastic wrap. Allow them to steam in the bowl for about 15 minutes. Then, carefully remove the charred skin, stems, and seeds. Chop and set aside.

For the Chili:

1. In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the onion and bell pepper with a pinch of salt and cook for 5 minutes.
2. Add in the garlic and spices and cook for another minute. Add in the roasted poblanos and broth. Bring the mixture to a simmer.
3. Add in half the beans, jalapeños, and pickling liquid. Add another pinch of salt and some black pepper.
4. Mash the remaining beans with a fork to break them down. Add the mashed beans to the pot.
5. Return the mixture to a simmer and cook, stirring frequently, for 20-25 minutes.
6. Stir the spinach, corn, and lime juice into the chili. Simmer for another 10 minutes.
7. At this point, if you want a slightly richer and creamier consistency, add the milk/half-and-half. This is totally optional!
8. Season, to taste, with additional salt and pepper.

To Serve:

1. Ladle the chili into bowls while hot and garnish however you like. My favorite combo is a generous dollop of Greek yogurt, a pinch of red pepper flakes, and some cilantro. Oh, and some crushed up tortilla chips never hurt anybody!