Heat the olive oil in a large dutch 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.

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.