In a bowl, combine water, sugar, and half the beans in food processor; process until smooth.

Combine bean puree and remaining beans in a bowl.

Heat a large saucepan over medium-high heat and add oil.

Add chopped chicken breasts; cook 5 minutes, or until chunks get some color to them.

Remove chicken from the pan.

Add onion, bell peppers, and chopped bacon to the pan; cook 5 minutes or until bacon and onion are lightly browned.

Return chicken to the pan.

Add chili powder, cumin, oregano, fennel, & crushed red pepper to pan; stir well to coat.

Stir in bean mixture, salsa, green chiles, corn, tomato paste, & broth; bring to a boil.

Reduce heat and simmer for 30 minutes, stirring occasionally... yes it friggin takes that long. It gives time for the liquid to reduce and everything to thicken up.

Stir the stuff every 5 minutes or you'll wind up with a nice thick black coating on the bottom of your pan and will have waisted money on ingredients. Seriously, go stir it. I'll wait.

Okay, after 30 minutes, I like serving it on top of rice, still hot from the pan with some chopped cilantro.

Dig in!

Receive compliments and share the recipe.