White Bean Chili with Chickpeas and Artichokes

This is my own spin-off of the Frontier's California Gold Rush White Bean Chili from Whole Foods. It comes in a bag. All natural amazingness. Just needed a little love.

Ingredients:
1 T. Extra Virgin Olive Oil
1 dollop of fresh guac on each serving
1 - 14oz can of small artichokes
1 - 14 oz can organic chickpeas
6 cups low sodium vegetable broth
Salt to taste (I used about 2 tsp)

For the BEANS:
Rinse, drain and pick over the beans
Place in a bowl with 8 cups water and boil for 10 minutes then let stand for 4 hours
Drain beans, place in a 4 qt. pot with 8 cups of fresh water
Bring to a boil, reduce heat and simmer covered for 45 minutes. Allow to stand until ready to use

For the SOUP:
Saute artichokes and chickpeas in oil over medium heat.
Stir in contents of Chili bag
Drain beans and add the broth and chickpea/artichoke mixture
Bring to a boil, reduce heat and simmer covered for 1 hour.

Garnish with lime wedges and fresh, natural guacamole.