Fresh Tomato And White Bean Chili - cooking recipe

Ingredients

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

Preparation

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