Heat a large pot or dutch oven over medium heat.
Add the onion, carrots, poblano, and jalapeño peppers to the pot and cook for about 8 minutes over medium heat, occasionally stirring until the onions are translucent and the veggies are soft.
Add the garlic, cumin, coriander, cayenne, and oregano. Stir well to combine with all the other ingredients. Cook for about 1-2 minutes for the garlic and spices to become fragrant and develop.
Add the wine (if using) and give it a good stir to ensure that nothing has stuck to the bottom of your pot. Turn the heat up to medium-high and let the wine reduce for about 5-8 minutes.
Add the vegetable broth and barley (if using) and cook the chili over medium-low heat, partially covered for at least 30 minutes. Keep an eye on it and stir occasionally. If it starts to stick at the bottom, turn down the heat. It should be at a low simmer, not a boil.
Add the beans and the chopped kale. Since the kale is so fluffy, you will probably need to add it in batches. Add a little at a time, stir that under the liquid. It will wilt very quickly, allowing you to add the next handful. I also like to use the lid of my pot to cover it for a minute to speed this up.
Once all the beans and kale have been added, simmer for another 5 minutes. This will warm everything up and marry all the ingredients together.
Ladle into bowl and let each person top as desired with avocado slices, a squeeze of lime, chopped cilantro.