1. Remove skin and bones from chicken.  Tear chicken into medium-sized pieces.  Refrigerate until needed.
2. Place both cans of whole peeled tomatoes in a blender or food processor and blend until smooth.  Set aside.
3. In a large pot, heat oil over medium-high heat.  Add bell pepper, poblano pepper, fresh onion, green chiles, oregano, and bay leaves.  Cook, stirring regularly, for 7-8 minutes.
4. Add the can of diced tomatoes along with the juice from the can.  Add black beans with liquid from the can.  Add remaining dry spices (chili powder, cumin, garlic pepper, black pepper) and lime juice.  Cook mixture another 7-8 minutes, stirring occasionally.
5. Add chicken.  Cook, stirring constantly, 1-2 minutes.
6. Add blended tomatoes and chicken broth.  Heat mixture, stirring occasionally, until it comes to a simmer.
7. Reduce heat to medium-low and allow chili to simmer (uncovered) for 30-40 minutes until the chili has thickened.

Tip: this recipe makes great leftovers, because the flavors develop even more overnight in the fridge.  If you don’t think you can make it through 8 servings in 4-5 days, consider freezing a few portions for a quick and easy future lunch!