Artichoke and Mushroom Chicken Chili

I just had to share my new my new favorite chili for the chilly season ahead of us. This was a big hit when I served it in my home.

 It began as a recipe to combine some of my favorite items and a need to clean out my frig. It's hearty and filling but the flavors are light and blend very nicely. 

Ingredients 

2 tablespoons olive oil 
1 large onion, chopped 
4-6 garlic cloves, minced  {based on your taste}
2-3 large chicken breasts cooked and shredded 
2 tablespoons rosemary 
1 tablespoon fennel seeds 
1 tablespoon thyme 
1 tablespoon dried oregano 
1/4 teaspoon crushed red pepper flakes 
salt and pepper as desired
1 can artichokes, drained and chopped 
10 oz package baby bella mushrooms cleaned and sliced 
3 15oz cans white beans, rinsed and drained 
6 cups low-sodium chicken stock 



Directions 

In a large heavy-bottomed saucepan heat the oil and add the onions and mushrooms and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. To this add the spices and chicken stock. Cook, about 5 minutes. Add remaining ingredients and bring the mixture to a simmer. Simmer on low for at least 45-60 min to allow flavors to meld.

Serve with a nice crusty loaf of bread.

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