| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Chili | 4 | Servings | |
INGREDIENTS
| 3 | lg | Fresh tomatoes (1 1/2 lbs) |
| 1 | tb | Vegetable oil |
| 1/2 | c | Chopped onion |
| 4 | oz | Can, mild green chilies |
| 1 | ts | Minced garlic |
| 1 | ts | Ground cumin |
| 1 | ts | Oregano leaves, crushed |
| 1 | ts | Sugar |
| 1/8 | ts | Ground cloves |
| 1/8 | ts | Ground red pepper |
| 14 1/2 | oz | Can, chicken broth |
| 15 | oz | Can, white kidney beans, |
| Rinsed and drained | ||
| 2 | c | Cooked, cubed chicken |
INSTRUCTIONS
Core and coarsely chop tomatoes (makes about 4 cups); set aside. In a large saucepan, heat oil until hot. Add onion. Cook, stirring occasionally, until tender, about 5 minutes. Stir in chilies, garlic, cumin, oregano, sugar, cloves, red pepper and the 4 cups reserved tomatoes. Reduce heat and simmer, stirring occasionally, until the tomatoes are softened, about 5 minutes. Add chicken broth; bring to a boil, reduce heat, simmer, covered, to blend flavors, about 15 minutes. Add beans and chicken; cook until hot, about 5 minutes. Garnish with sour cream, shredded Cheddar cheese, diced tomatoes, and chopped cilantro, if desired.
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