• 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 ground 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 (green salsa)
• 1 (13.5 oz.) full fat coconut milk
• 2 cups vegetable broth
• juice of 1 lime (about 2 tablespoons)
• Kosher salt
• fresh cracked pepper

Serve with:

• tortilla strips
• sour cream
• crumbled cotija cheese
• fresh chopped cilantro
• sliced jalapeno
• lime wedges