1 tablespoon olive oil
2  Anaheim chiles, chopped
1  serrano chile, seeded, and minced
2 cups chopped onions
3 cloves garlic, minced
4 tablespoons {chili powder}, commercial or homemade
1 teaspoon ground {cumin}
1 teaspoon dried {oregano}, preferably Mexican
1 teaspoon paprika
1 cup oil-packed sun-dried tomatoes, drained and chopped
1 cup tomato purée
1 cup water
3 cups cooked fava beans
1 teaspoon salt
1/8 teaspoon fresh-ground {black pepper}
1 jar (4-ounce) marinated artichoke hearts, drained and chopped, for garnish

Heat the oil in a large chili pot over medium heat. Add the chiles, onions, and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder, cumin, oregano, and paprika. Add the tomatoes, puree, water, fava beans, salt, and pepper. Bring to a boil, lower the heat, and simmer, covered, until the vegetables are tender, about 30 minutes. Taste, and adjust the seasonings. Simmer, uncovered, 10 minutes longer, or until desired consistency is reached. Serve the chili garnished with the chopped marinated artichoke hearts.