The previous night, soak the kidney beans in 5-6 cups of water.
Rinse the beans in a colander to remove all the soaking liquid.
Transfer the beans to a pot and cover with plenty of water. Bring to a boil, then reduce heat, cover loosely and simmer for about an hour, until tender but slightly undercooked. Make sure the beans are always covered with water.
In a large saucepan, drizzle some olive oil and cook the pieces of chicken until they take a nice golden coloration on all sides.
Add the onions, bell pepper and celery, and, over medium heat, cook until fragrant and softened, about 3-5 minutes.
Add all the seasonings, stir to coat.
Add the water, cooked beans, tomatoes, tomato paste, chipotle peppers and bay leaves. Bring to a boil then reduce heat and simmer for 2-3 hours, stirring from time to time. Adjust seasoning as needed.
Serve piping hot with a generous dollop of fat free plain Greek yogurt and a few chopped green onions. (and if you're weird like me, shredded iceberg lettuce!)
Chili Con Pollo https://thehealthyfoodie.com/chili-con-pollo/