Step 1

Heat 3 tablespoons of the olive oil in a large pot over medium-high heat. Add ground chicken and cook until no longer pink.

Step 2

Add 2 more tablespoons olive oil to the cooked chicken, then add onion and jalapeño and stir. Add garlic and stir.

Step 3

Lay the poblano peppers over the open flames on a gas stove until charred on all sides. Place charred poblanos in a bowl and cover with plastic wrap. Let steam in the bowl for about 10 min. Remove the plastic wrap from the bowl. Using a paper towel, rub off the charred skin from each pepper. Next, cut off the top of each pepper, removing the stem and seeds. Slice the roasted pepper flesh open and scrape off the remaining seeds. Do this with all of the peppers, then chop up the roasted flesh. Add to the pot and stir.

Step 4

Add the salt, pepper, cumin, cayenne, oregano, and paprika to the pot and stir.  Add the lime juice and stir. Add the chicken stock and stir.

Step 5

Drain and rinse the beans. Add all but 1/3 cup of the great northern beans and do the same with the black beans. Add the reserved 2/3 cup of beans to the food processor. Take one ladle's worth of chicken stock from the pot and add to the food processor with the beans. Process until smooth, then add the bean slurry back to the pot and stir to thicken the chili.

Step 6

Bring the chili to a simmer and cook uncovered for 30 minutes.

Step 7

Remove from the heat and stir in the sour cream.

Step 8

Preheat oven to 400 degrees. Cut the flour tortillas into strips and arrange on a sheet pan in one layer. Spray with avocado oil and bake for about 8 minutes or just until golden brown.

Step 9

Season liberally with sea salt right out of the oven and serve.

Step 10

Serve this chili garnished with shredded cheddar cheese, avocado, sour cream, tortilla strips, green onion, cilantro piled on top, with a sprinkle of smoked paprika to finish.