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Heat the oil in a stock pot over medium heat. Add the onion, garlic, bell peppers & dry seasonings and cook down for 5 minutes, stirring frequently.
Meanwhile, add 1 cup of the drained beans and 1 can of green chiles to a small blender (or food processor) and blend until smooth. Set aside.
Add the blended beans/chiles, the remaining can of chiles, the remaining beans, yogurt and broth to the pot. Stir to combine and bring to a boil. Lower the heat and simmer for 10-15 minutes, or until it has thickened slightly.
Add the lime juice and cilantro. Give the chili a taste and adjust the seasonings as needed.
Ladle into bowls and add any of the optional toppings.