Not only is this white bean and chicken chili delicious served over rice with all the fixins' -- but it's also an unexpected and tasty burrito or quesadilla filling.
Set a skillet over high heat. Add chiles; toast, turning once, until browned on both sides, 2 minutes. Transfer to a bowl; cover with 1/2 cup hot water. Let sit 10 minutes.
Transfer the pasilla chiles and the liquid to a food processor. Puree 1 minute.
Set a saucepan over medium-high heat. When hot, coat with cooking spray. Add the onions, garlic, green chiles, and bay leaf. Cover, and cook, stirring occasionally, until the vegetables have softened and are slightly golden, about 10 minutes. Add the sugar, and cover. Cook until the vegetables are deeply golden, about 10 minutes.
Add cinnamon, cumin, anise, coriander, and oregano. Cook, stirring occasionally, until spices begin to stick to pan, about 2 minutes. Add vinegar, and stir with a wooden spoon to dislodge any caramelized bits.
Add stock; cover. Simmer 10 minutes. Add chicken; simmer until breasts have cooked through, about 12 minutes. Remove breasts; set aside until cool enough to handle, about 15 minutes. Continue simmering the stock.
Shred chicken with fingers; return to pan. Add beans and salt; simmer 10 minutes. Serve.
To make burritos, spoon this chili into 8 whole-wheat or white tortillas.