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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

JW's White Chili Recipe

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This recipe for JW's White Chili, by , is from Thomas Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lori Nesbitt


2 tablespoon olive oil
1 cup celery
1 cup onion
1 cup bell pepper
2 tablespoon pickled jalapeno pepper
4 garlic cloves
2 tablespoon chili powder
2 tablespoon cumin
2 cups chicken broth
2 15 oz cans great northern beans
1 rotisserie chicken, cubed
cup half & half

Saute vegetables for 4 minutes. Then, add garlic and seasoning. Continue saute for 1 minute. Add broth and simmer about 3 minutes. Add beans, chicken, half & half. Simmer until beans are soft and chili is thickened. Salt and pepper to taste.

Broil cheese over the top for a 'wow' factor which is how it is served at the restaurant. Serve with tortilla chips.

Personal Notes:
Personal Notes:
This chili recipe comes from a little tavern in Grand Haven called JW's where I'd sometimes take my kids Ben (Barrone), Beth (Bennetts), and Becca (Barrone). Despite being from a tiny hole in the wall joint the recipe was featured in Bon Appetit magazine so now we can make at home!

This recipe has won first place for me in our office Chili cookoff - 2 times! I have made it vegetarian by skipping the chicken, adding more beans and using vegetable stock instead of chicken stock.




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