Recipe: White Chicken Chili

(See recipe below)

On the Lower East Side of Manhattan (LES) there used to be a dive bar called The Great Jones Cafe. It specialized in chili and Rock & Roll music.  People would cram into the small place for its simple menu. Nothing fancy. The food was listed on chalkboards. After dinner, you could head downstairs for live alternative music by local bands.   

It was there, I first learned that chili was not just about the beef.  Their specials included vegetarian versions as well as chicken, turkey or duck.  Mmmm. Also, each bowl of chili was served with a moist piece of jalapeño cornbread.

Since then, I’ve tried all sorts of chili recipes. Sometimes they were based on cravings, other times they were based on money.  I had just gotten a one bedroom apartment in the city which meant, the meat “Du Jour” was whatever was on sale. I would experiment with ground veal, chicken, turkey and even pork.

Still miss the live underground music at The Great Jones Cafe, but I’m happy to say that I make better chili.  

White Chicken Chili

1 Tablespoon of Olive oil

1 Large Onion chopped
 2 Stalks of Celery

1 Jalapeño pepper deseeded and diced 2 cloves of peeled and dice Garlic

1 Tablespoon Chili Powder

1 teaspoon Ground Cumin

2 teaspoons Salt

1⁄2 teaspoon Black Pepper

1 12.5 oz can of Cannellini Beans or White Navy Bean Rinsed

1 12.5 oz can of Chicken Broth


1 28oz Can of Whole or Chopped Tomatoes

1 Tablespoon of Honey

2 cups cooked cubed chicken


In a medium saucepan, warm olive oil and sauté the onions, celery and Jalapeño until tender. Add the garlic and dry spices. Pour in the tomatoes, Chicken broth, rinsed beans and honey. Simmer for 20-minutes or longer if you like it thicker. Smashing some of the beans while simmering will also help to thicken it. Add chicken and simmer for another 10 minutes before enjoying!

Serve with grated cheese and salsa or sour cream or onion.

If there are any leftovers, it freezes well for a quick meal when you come home tired.