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1
Halve and peel the avocado and cut it into 1/4-inch dice.
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2
In a bowl toss the avocado with the juice, the onion, the jalapeno, and salt and pepper to taste.
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3
In a large bowl let the beans soak in enough water to cover them by 2 inches for 1 hour and drain them.
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4
In a large heavy kettle cook the onions and 4 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds.
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5
Add the beans and 6 cups of the water and simmer the mixture, uncovered, adding more water if necessary to keep the beans barely covered, for 1 hour, or until the beans are tender.
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6
While the beans are simmering, in a small saucepan bring the remaining 1 1/2 cups water to a boil, add the chilies, and remove the pan from the heat.
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7
Let the mixture stand for 20 minutes and in a blender puree the chilies with the liquid.
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8
Add the chili puree, to the bean mixture with the tomato puree, the broth, the bell pepper, the oregano, and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 30 minutes.
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9
Stir in the coriander, the lime juice, and the remaining 2 garlic cloves, minced, and simmer the chili for 5 minutes.
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10
The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.
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11
Serve the chili with the avocado salsa and the sour cream.
