In medium Dutch oven or deep 12-inch skillet, heat oil over medium-high heat. Add onions, garlic, jalapeño, gingerroot and bay leaf. Cook 5 minutes or until onion starts to soften, stirring occasionally. Stir in chicken and mushrooms. Cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Stir in flour, salt, coriander, white pepper and cinnamon until well blended. Stir in beans and broth. Bring to a boil; reduce heat. Cover; simmer 10 minutes. Remove bay leaf.

Serving Suggestion: Garnish each serving with chopped tomato, sliced olives, sliced green onions and fresh cilantro.

Tip: Vary the amount of heat in this chili by the amount of jalapeño chile you use. Most of the heat is in the seeds. You might want to use kitchen gloves while seeding and chopping the chile so the oils don’t get on your skin.