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Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the diced onions; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes. Add a couple of tablespoons or so of water if they start to stick and/or to prevent burning.
Add the minced garlic, sauté for one minute.
Add all remaining Base Ingredients and Spice/Herb mix, stir well to combine. Bring to a boil, then immediately lower to a simmer. Simmer for 10 minutes.
In the meantime, drain and rinse the cannellini beans, then remove ¾ cup of cannellini beans and set aside to mash. Place the ¾ cup of cannellini beans in a small bowl and mash them to create a paste. This will be stirred into the chili to thicken it.
After 10 minutes, add all the Other Ingredients (including both the whole and mashed cannellini beans), stir well. Simmer for 5 minutes, then remove from the stove.
Allow to sit for 5 minutes undisturbed to allow the flavors to marry. Serve over a baked potato, with steam rice or cornbread, or accompanied with tortilla chips and/or avocado chunks or vegan sour cream.