Work Week Lunch

0 Add 1/3 of the olive oil (1 tbsp if using recipe as written) to a large pot, followed by the chicken breast and salt to taste. Cover the chicken with water and bring to a low boil, then reduce to a simmer and cover. Let the chicken cook for 15-20 minutes (until it's not pink in the middle), then remove it from the pot and set it aside to rest. Rinse out the pot.
1 Puree the beans: Rinse and drain half of the beans and add them to a food processor or blender. Add salt, another 1/3 of the olive oil (1 tbsp if using the recipe as written) and 1 TBSP water to the processor/blender and process until smooth. Set the bean puree aside.
2 Add the remaining olive oil (1 tbsp if using the recipe as written) to the large pot over medium heat, followed by the chopped onion, bell pepper and garlic. Cook and stir occasionally for about 5 minutes, or until fragrant. Add the broth, bean puree, corn, jalapeno, onion powder, salt, pepper and chipotle powder. Rinse and drain the other can of beans and add it to the pot as well. Give it a good stir and bring the chili to a low boil, then reduce to a simmer. Cook uncovered for 15-20 minutes.
3 Taste the chili and adjust spices/seasonings as needed. Squeeze half a lime over the pot and add the cilantro, cooked chicken and cheese, then divide the chili into your meal prep containers. Use the remaining lime wedges and any remaining cilantro as garnishes.