Chili

2 T olive oil
2 cloves garlic - minced
1 onion - minced
250 gm ground chicken*
1 bay leaf
(¼ t cinnamon)
¼ t chili powder
¼ t black pepper
¼ t basil
2 t cumin
2 t taco seasoning (or chili powder)
¼ t salt 
250 grams cooked beans** (mostly mashed)
1 carrot - finely grated
1 can (400 gm) of chopped tomatoes 
1 can of water (use the tomato can for measuring)
1 chicken bouillon cube

Heat oil in a frying pan and sauté onions and garlic for a minute or so. Add meat and break it up with your spatula and stir it around. As the meat is cooking, add the spices. When the meat is done, add the beans, carrot, tomatoes, water, and bouillon. (If you're in a rush, blend the tomatoes together with ½ of the beans, then add.)

Simmer over a very low fire, stirring occasionally, for about 30-45 minutes until the chili thickens a bit. Taste it, and add a little more salt if needed (maybe ¼ teaspoon).

Serve with cheese, rice, chips, or whatever you like. Or be like Columbo and serve it with crackers.  

*You can use ground beef if you prefer, but if so, cook the meat separately first, drain the grease, then add it to the sauce.

**As explained on the page Kitchen Staples:
To cook beans, first rinse them and soak them overnight in about twice as much water as beans. Rinse them and soak them some more. When you're ready to cook them, rinse them and add fresh water. Boil gently until they are soft. Depending on the type of bean, it can take from 30 minutes to an hour. Light colored beans cook faster; black beans take longer.