4½ cups cooked white beans (about 3 × 15-ounce cans), drained and rinsed, divided

3 cups vegetable broth, divided

2 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

1 poblano pepper, stemmed, seeded, and diced

1¼ teaspoons sea salt

1 (4-ounce) can diced green chiles

4 garlic cloves, chopped

1½ teaspoons ground cumin

1 teaspoon dried oregano

½ teaspoon ground coriander

2 tablespoons fresh lime juice, plus wedges for serving

Freshly ground black pepper

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In a blender, combine 1 can of drained white beans with 1 cup of broth. Blend until smooth and set aside.
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, poblano, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until softened.
Stir in diced green chiles, garlic, cumin, oregano, and coriander. Cook for 30 seconds until fragrant.
Add remaining beans and 2 cups of broth. Simmer for 10 minutes.
Stir in the blended bean puree and simmer uncovered for 25–35 minutes, stirring occasionally, until thickened.
Remove from heat and stir in lime juice. Adjust seasoning with salt, pepper, and more lime as desired. Serve with toppings of choice and lime wedges.

Bean Options: Cannellini beans are ideal, but you can mix cannellini with butter beans or Great Northern beans.
Make It Smoky: Add smoked paprika or a pinch of chili powder for a deeper flavor.
Meal Prep Tip: This chili tastes even better the next day—perfect for batch cooking.
Adjust Consistency: If the chili thickens too much after refrigeration, add a splash of broth or water when reheating.
Vegan-Friendly: Skip any cheese or dairy toppings to keep it fully plant-based.