Mash one can of beans (or give it a short whirl in a food chopper), then set aside.
Saute onion in olive oil over medium heat in a Dutch oven or soup pot until softened.
Stir in garlic and spices and cook another minute.
Add broth, tomatoes, and both whole and mashed beans, then simmer chili for one hour on medium-low, stirring occasionally.
Stir in lime juice and serve.
Optional but recommended: Garnish with avocado, cilantro, cotija, tortilla chips, lime wedges, sour cream or plain Greek yogurt, diced green onions, and/or other fixings of choice.
Notes
If you don't like your chili too spicy, you'll want to omit the cayenne.