Italian Chicken Chili

• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1/2 red bell pepper, diced
• 3 cloves garlic, minced
• 3/4 teaspoon kosher salt, or to taste
• 1 teaspoon freshly ground black pepper
• crushed red pepper, to taste
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• 1/2 cup dry white wine, preferably Italian
• 2.5 cups cooked, shredded chicken, white and dark meat
• 1 15 oz can cannellini beans, drained and rinsed
• 2-3 cups chicken stock, preferably homemade
• 1/3 cup fresh basil leaves, chopped
• freshly grated parmigiano cheese, for serving

1. Pour olive oil into a large dutch oven over medium heat. Add onion, carrot, celery and red pepper and cook until soft, about 15 minutes, stirring often.
2. Add garlic, salt, pepper, crushed red pepper and herbs. Take a moment to enjoy the earthy, fragrant scents that waft through your kitchen.
3. Deglaze the pot with white wine, scraping up any lovely browned bits from the bottom.
4. Add chicken, beans and combine gently until lightly warmed, taking care to keep the beans whole.
5. Pour the stock into the chicken mixture. Be liberal if you want a brothy, soupy dish, and restrain yourself if you're looking for a chili or stew-like consistency.
6. Continue to cook for 15-20 minutes, stirring occasionally. Serve, garnishing with chopped basil leaves and freshly grated parmesan.

olive oil, onion, carrots, stalks celery, red bell pepper, garlic, kosher salt, freshly ground black pepper, red pepper, fresh oregano, fresh thyme, fresh rosemary, fresh sage, white wine, chicken, cannellini beans, chicken stock, fresh basil, parmigiano cheese

Taken from food52.com/recipes/1447-italian-chicken-chili (may not work)