Step 1

In a large pot over medium heat, sauté onions, garlic and jalapeño in the olive oil until translucent and fragrant, about 5 minutes.

Step 2

Add all of the spices and sauté for an additional 2-3 minutes.

Step 3

Add the potatoes and broth and bring to a simmer. Cook for 10 minutes until the potatoes are fork tender.

Step 4

Add beans and continue to simmer lightly for 15-20 minutes.

Step 5

With a potato masher or immersion blender, pulse or mash potatoes and beans 3 or 4 times to create some texture.

Step 6

Fold in corn and cilantro and turn off the heat.

Step 7

Finish chilli with fresh lime juice, lime zest and fresh cracked black pepper. Serve hot with finely chopped green onions and avocado.