Fresh Tomato And White Bean Chili

• 5 c. fresh tomatoes, chopped (approximately 4 large tomatoes or 2 lb.)
• 1 Tbsp. vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can chopped mild green chilies
• 1 tsp. ground cumin
• 1 tsp. dried oregano leaves
• 1/8 tsp. ground red pepper
• 1 (19 oz.) can white kidney beans, drained and rinsed (cannellini)
• 1 can chicken broth
• 1/2 lb. skinless, boneless chicken breasts, diced
• 1 tsp. sugar
• 3 c. hot brown rice

1. Core tomatoes; chop and set aside.
2. In a large saucepan, over medium-high heat, heat oil and add onion and garlic.
3. Cook 5 minutes, stirring frequently.
4. Add chilies, cumin, oregano and red pepper; cook 30 seconds to 1 minute or until seasonings are fragrant.
5. Stir in beans, chicken broth, chicken, sugar and 3 cups of chopped tomatoes.
6. Bring to boil.
7. Reduce heat to low and cover; simmer about 15 minutes.
8. Stir in one cup of reserved tomatoes and simmer 5 minutes longer or until tender.
9. In individual bowls, place 3/4 cup rice.
10. Spoon in chili and sprinkle with remaining one cup of tomatoes.

fresh tomatoes, vegetable oil, onion, garlic, green chilies, ground cumin, oregano, ground red pepper, white kidney beans, chicken broth, skinless, sugar, hot brown rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993240 (may not work)