Italian White Chicken Chili

• 1 dash Olive Oil
• 2 pounds Ground Chicken
• 8 ounces, weight Cremini Mushrooms, Thinly Sliced
• 1 whole Onion, Diced
• 3 cloves Garlic, Minced
• 1 sprig Fresh Rosemary Leaves, Finely Chopped
• 1 pinch Truffle Salt
• 1 pinch Cracked Black Pepper
• 1 dash Worcestershire Sauce
• 1/4 cups Apple Cider Vinegar
• 2 cans (15 Oz. Size) Cannellini Beans, Drained
• 4 cups Low Sodium Chicken Stock
• 3 cups Baby Spinach, Packed
• 1/2 cups Freshly Grated Parmesan Cheese, Plus The Rind
• 2 whole Bay Leaves

1. Heat olive oil in a large zfutch oven over medium high heat. Brown the chicken in it until it is cooked through completely. Add the mushrooms, onion, garlic and rosemary and let them get fragrant. Season the mixture with the salt and black pepper. Deglaze the pot with the Worcestershire and apple cider vinegar, scraping up any brown bits.
2. Pour in the cannellini beans and chicken stock. Then finish by adding the spinach, parmesan with its rind and bay leaves. Let it come to a boil, then reduce it to a simmer. Let the chili simmer for 2 hours to thicken and develop big flavor. Remove the bay leaves and the Parmesan rind when it is done. Then scoop it into pretty bowls and serve immediately! Leftovers are even better the next day.

olive oil, ground chicken, mushrooms, onion, garlic, rosemary, salt, pepper, worcestershire sauce, ubc, beans, chicken, baby spinach, freshly grated parmesan cheese, bay leaves

Taken from tastykitchen.com/recipes/soups/italian-white-chicken-chili/ (may not work)