Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Remove beef from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil.
Add the diced onion and cook until softened, about 4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5 minutes.
Return the cooked ground beef to the pot.
Stir in the diced green chilies, white beans, ground cumin, dried oregano, chili powder, black pepper, and salt.
Pour in the chicken broth and stir to combine all ingredients.
Bring the chili to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
Remove from heat and stir in the chopped cilantro and lime juice.
Allow the chili to cool completely before portioning into freezer-safe containers or bags.
Label and freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator and warm on the stove over medium heat until heated through.