Instructions

• Drain and rinse the canned cannellini beans, navy beans, and chickpeas; set them aside.
• Heat a medium-to-large pot over medium heat and add the olive oil.
• Add the diced onion, dried oregano, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes.
• Add the minced garlic and ground cumin. Cook, stirring frequently, until fragrant, about 1 minute.
• Add the low-sodium vegetable broth, the rinsed beans, the diced green chiles, ground cloves, and the cayenne (use the smaller amount for less heat). Stir to combine.
• Increase the heat to medium-high and bring the mixture to a boil. Immediately reduce the heat to a simmer and cook 3–5 minutes, until the chili has thickened slightly.
• Remove the pot from the heat. Use a potato masher or a fork to mash a few times (about 5–6 presses) to lightly smash some of the beans and thicken the chili.
• Squeeze the juice of the lime over the chili and stir. Taste and add additional kosher salt and freshly ground black pepper as desired.
• Serve hot, with any desired toppings.