How to Make It
Heat oil in a large saucepan over medium-high. Add chiles and onion and cook, stirring occasionally, until vegetables start to soften, about 5 minutes.
Add cumin and cook until fragrant, about 1 minute. Add stock and potatoes; bring to a boil. Reduce heat and simmer until potatoes are tender, 12 to 15 minutes.
Stir in beans and salt. Cover and simmer until warmed through, about 5 minutes.
Serve chili topped with radishes, cilantro, and a dash of hot sauce.