2 tablespoons freshly squeezed lime juice (from 1 medium lime)
Sour cream or Greek yogurt
Diced avocado
Sliced scallions
Fresh cilantro leaves
Instructions
Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add 1 diced large yellow onion, 2 thinly sliced medium celery stalks, 1 diced medium green bell pepper, 3 minced garlic cloves and cook until the onions are translucent, 5 to 8 minutes. Add 1 (4-ounce) can diced green chiles (do not drain), 1 tablespoon ground cumin, 2 teaspoons dried oregano, 1 1/2 teaspoons kosher salt, 1/4 teaspoon chili powder, and 1/4 teaspoon black pepper. Cook, stirring often, until fragrant, about 1 minute.
Add 4 (about 15-ounce) drained and rinsed canned white beans and 1 (32-ounce) box low-sodium vegetable or chicken broth. Stir to combine. Bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the flavors meld and the liquid is slightly thickened, about 30 minutes.
Transfer about 2 cups of the chili into a blender. Blend until smooth, about 30 seconds. Return to the pot. Simmer until the chili is slightly thickened, about 10 minutes. Add 1 cup corn kernels and stir to combine.
Remove from the heat. Add 2 tablespoons lime juice and stir to combine. Taste and season with more kosher salt as needed. Serve with desired toppings.
