1 tablespoon olive oil
1 yellow onion, diced
1 red pepper, diced
1 jalapeno, ribs and seeds removed, petite diced
5 cloves garlic, thinly sliced
1.5 tablespoons ground cumin
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon dried oregano
2 (15 oz.) cans garbanzo beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
16 oz. salsa verde
1 (13.5 oz.) full fat coconut milk
2 cups vegetable broth
juice of 1 lime (about 2 tablespoons)
Kosher salt
fresh cracked pepper

Heat oil in a large pot over medium high heat. Add onion, red pepper, and jalapeno along with a couple large pinches of salt and pepper. Cook, stirring frequently for 5 minutes. Add garlic, cumin, chili powder, coriander, and oregano and cook, stirring frequently for another minute.

Add a splash of vegetable broth and deglaze the bottom of the pot, scraping all the yummy bits off the bottom. Add garbanzo beans, pinto beans, salsa verde, coconut milk, and remaining vegetable broth along with a couple pinches of salt and pepper.
Stir to combine, then bring to a simmer over medium high heat. Reduce heat to medium low and simmer for 10 minutes.

Stir in fresh lime juice and season to taste with salt and pepper.
Original