Directions

1. In a large, heavy-bottomed pot, heat the oil over medium heat and add the onions, and poblanos. Cook for about 5-7 minutes, until the onions are translucent and the poblanos are soft.
2. Add the garlic and cook for another two minutes. Add the cannellini beans, coriander, cumin, and cook while stirring for about 1 minute. Then add the spilt peas, vegetable broth.
3. Give it a good stir, bring it to a boil, then reduce to a low simmer. Cook partially covered for about 30-40 minutes. The chili should start to reduce and thicken, and the spilt peas will become tender. Taste and add salt if needed (this will depend on how salty your broth is, and it might not be necessary).
4. Divide the chili amongst bowls and add any toppings you like.

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