Heat the oil in a large skillet over medium-high heat with a bit of onion. When it begins to gently sizzle, add the remaining onion, peppers, carrots, potatoes, and garlic. Cook, stirring often, for about 5 minutes.
Add the cumin, coriander, and salt. Cook, while stirring, for about 30 more seconds.
Add the broth, tomatillos, chickpeas, and cannellini beans. Bring to a simmer and cook, uncovered, for 15 to 20 minutes or until the carrots and potatoes are cooked through. Add the peas half-way through this step.
Blend about 2 cups of the chili; return to the pot and stir through. If using an immersion blender, whiz for 1 or 2 seconds.
When serving – garnish with a dollop of plant-based yogurt, and/or avocado, and/or cilantro, and/or scallions.