Iris Ekhous and Steve Schlafer, both of West Bloomfield, enjoy cocktails.

White Chicken Chili

3Tbsp. olive oil
2 cups chopped onions
1 Tbsp. minced garlic
1/4 cup flour
1 cup chicken broth
1 cup non-dairy cream (such as Rich's Whip)
1/4 tsp. to 1 tsp. cayenne pepper, to taste
1Tbsp. chili powder
1 tsp. ground cumin
Salt and white pepper to taste
2 pounds boneless and skinless chicken breasts,
cooked any way and cut into
1/2-inch cubes
1 can (about 15 oz.) white navy or great
northern beans, drained
Fresh cilantro, garnish

Chef Annabel Cohen's Veal Chili, above, and creamy (and kosher!) White Chicken Chili, below.

Heat oil in a large pot over medium-high heat. Stir in
the onion and garlic and cook for about 8 minutes, stir-
ring frequently, until softened. Stir in the flour and cook
for 2 minutes, stirring all the while. Whisk in the broth
and cream and bring to a boil. Reduce heat and add
remaining ingredients. Cook for 30 minutes and adjust
seasonings to taste. Serve garnished with fresh cilantro.
Makes 6 servings.

Vegetarian Chili

1/4 cup olive oil
2 cups chopped onions
1 coarsely chopped red or yellow bell pepper
1 celery stalk, chopped
2 tsp. minced garlic
1 small eggplant (less than one pound or
1/2-large), cut into 1/2-inch chunks
2Tbsp. chili powder
2Tbsp. dried parsley flakes
1 tsp. dried oregano
1/2 tsp. ground cumin
1 Tbsp. red pepper sauce (such asTabasco) or to taste
1 can (about 15-oz.) black beans
1 can (about 15-oz.) chick peas or garbanzo beans
1 medium zucchini, chopped
1 can (28 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
Salt and pepper to taste
Fresh cilantro, garnish
Grated cheese, optional, garnish
(Cheddar, Mozzarella and Monterrey
Jack are good choices)
Chopped green onions or scallions (white and green
parts), optional, garnish

Heat oil in a large pot over medium-high heat. Add
onions, bell peppers, celery and garlic and cook, stirring
often, until onions soften - about 8 minutes. Add the
eggplant and cook for 5 minutes more. Add the season-
ings and cook for 10 minutes more. Add the beans, zuc-
chini and tomatoes and bring to a boil. Reduce heat and
cook for 30 minutes (uncovered) until thickened and
very hot. Season to taste with salt and pepper. Serve
hot, garnished as desired. Makes 8 servings.

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FEBRUARY

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• JNPLATINUM

Below: Eight-year-old Jonah Newman of West Bloomfield with mom Natalie, asks for more.