In the bowl of a food processor, add half of beans and green chiles and 1 cup broth; purée until smooth.
In a slow cooker set to high heat, add bean purée and all remaining ingredients except garnishes. Cook for 4 hours, stirring occasionally.
Divide chili into four serving bowls and top with fresh cilantro and cheese. Serve with lime wedges to squeeze over top of chili.
Notes
- Large Soup Pot: You can use this instead of a slow cooker. Turn your stove onto a low temp and cook for a shorter period of time, until it's warm throughout the dish.