Soak about 2 cups of dry pinto beans in water. The next day, rinse the beans and fill a large pot with water and the beans. There should be enough water to cover about 2 inches over the beans. Bring them to a boil and boil for 10 minutes. Then, take off the heat, cover with a lid and let sit for about an hour. After an hour or so, drain most of the water and add just enough fresh water to cover the beans, adding the onion. Bring to a boil and let it simmer for about 1-2 hours until beans are soft but firm.
Add avocado oil to a sauté pan. Add diced Anaheim, Serrano and jalapeño peppers and sauté about 10 minutes, or until soft and fragrant.
Add diced garlic to the pepper mixture and sauté another 2-3 minutes.
Remove pepper and garlic mixture from heat and let cool for 1 minute.
Meanwhile, add green Chiles with juices to food processor and a small bunch of cilantro to food processor. Add the pepper and garlic mixture to green Chile and cilantro. Pulse for 1 minute until combined well and mixture looks almost like a thick liquid or paste.
To the pot of beans and onion add the chicken broth, chicken, black beans, diced tomatoes, cumin, salt and green Chile mixture. Bring to a boil for about 5-10 minutes uncovered until liquid thickens slightly.
While chili is cooking, combine salsa ingredients into a small bowl. Prepare garnishes.
Bring chili to a simmer and stir in the juice of one lime immediately before serving.
Serve chili with a small amount of salsa, slices of avocado, cilantro, a dollop of sour cream and crumbled Queso fresco.