Chili

INGREDIENTS
1 whole skinless chicken breast
2 small onions, chopped
4 cloves garlic, minced
1 large red bell peper, chopped to 1/2"
1 can black beans, rinsed well
1 can kidney beans, rinsed well
2 cans diced tomatoes
1 can (15 oz.) low sodium vegetable, beef or chicken broth
1 can tomato paste
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried basil
1 tablespoon oregano
1 bay leaf
1/2 teaspoon red pepper flakes (or more for added heat)

Bake the chicken at 325 degrees for 1 hour. Cook the chicken alongside another meal a night or two in advance to get the most out of your oven usage. Shred or chop the chicken into bite-sized pieces. Saute the onions, garlic and bell pepper until tender, about 8 minutes. Combine all ingredients in a large pot. Bring up to temp on medium heat, then reduce heat to a gentle simmer. You can let this simmer gently on the stove for up to an hour, stirring occassionally, but it will be ready to eat after about 25 minutes. Simplify the evening by combining the ingredients in a crock pot and let simmer 6 to 8 hours on low.