Serrano chicken Chili

https://www.savoryspiceshop.com/recipes/savory-serrano-chicken-chili/amp

• 2 Tbsp. vegetable oil 
• 2 large boneless, skinless chicken breasts, diced 
• 1 large white onion, diced — subbed red
• 5 large whole smoked serrano chiles, rehydrated, seeded and chopped — subbed fresh + liquid smoke 
• 2 large celery stalks, diced 
• 2 cloves garlic, minced 
• 2 Tbsp. summer savory — subbed random spices 
• 1 1/2 tsp. Kosher Salt
• 1/2 tsp. Coarse Black Malabar Pepper
• 8 large crimini mushrooms, sliced 
• 2-15 oz. cans Great Northern white beans, undrained 
• 1-15 oz. can diced tomatoes 
• 1-28-oz. can crushed tomatoes 
• 2 California bay leaves
• ½ bunch cilantro, minced 
• juice of 2 limes 
• 1/3 cup maple syrup — subbed something 
• 1 Tbsp. soy sauce 
• 1 Tbsp. oyster sauce, optional — skipped
• 1 Tbsp. white truffle oil, optional — skipped

— added cumin, cocoa

Heat oil over medium-high heat in a large skillet. Add diced chicken and cook until browned on all sides. Remove from skillet and set aside. Add onion, chiles, celery, garlic, summer savory, salt and pepper and cook until onions have softened, about 5 to 7 min. Stir in browned chicken and transfer mixture to a Dutch oven or slow cooker. Stir in remaining ingredients, bring to a boil, then cover and reduce heat and cook on low for 1 to 6 hours. Add water to thin out if chili gets too thick.