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Peel and chop the onion and potatoes. Potatoes should be cut to 1cm-½ inch dice and should produce about 2.5 cups peeled and chopped.
Add oil to a large pot to heat on medium-high. Chop green pepper and finely dice green chili pepper (seeds included).
Add onion, pepper, and chili pepper to the pot and sauté for roughly three minutes or until the onion is softened.
Add the chopped potato and sauté for a further five minutes, stirring occasionally. In the meantime peel and dice the garlic.
Add the minced garlic and cumin to the pan and mix well. Fry for two minutes, stirring often to prevent sticking.
Crumble in the stock cube and add 3 cups of water, coconut milk, the salsa verde, beans, and sweetcorn. Increase heat to high until the mixture is boiling then reduce slightly to medium-high and allow to cook for fifteen minutes.
At fifteen minutes reduce the heat to medium and cook a further five minutes, stirring often to prevent sticking. Test the potatoes for doneness and remove the pot from the heat and set to one side for five minutes.
Add in the reserved cup of water as needed to get the consistency you prefer if you like your chili "soupy" and salt to taste (up to one teaspoon). Done!