Using a whole chicken to make this stock for this recipe makes all the difference in the flavor. It is loaded with protein and wonderfully rich in nutrients. It requires extra time, but the flavor benefit is well worth it. You can easily freeze extra stock and use for cooking rice or other grains. I also used dried cannellini beans, rather than canned which adds to the overall cooking time, but also adds to the quality of your chili. If soaked overnight, the beans take about 45 minutes to cook, but if you forgo this step, it takes around an hour and a half for the beans to be tender.