Fresh Tomato White Chili

3 lg fresh tomatoes (1 1/2 lbs)
1 T vegetable oil
1/2 c onion,chopped
4 oz can mild green chilies
1 t garlic, minced
1 t cumin, ground
1 t oregano leaves, crushed
1 t sugar
1/8 t cloves, ground
1/8 t red pepper, ground
14 1/2 oz can chicken broth
15 oz can white kidney beans, rinsed and drained
2 c cooked, cubed chicken

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.

Yield: 4 Servings

Frijole Mole Chili

2 c onions, coarsely chopped
2 cloves garlic, minced
2 T vegetable oil
1 cn dark red kidney beans (15oz can), rinsed and drained
1 cn black beans (15oz can), rinsed and drained
1 cn pinto beans (15oz can), rinsed and drained
1 cn whole tomatoes (28 oz can), undrained, coarsely chopped
1 large green pepper cut into 1/2-in pieces
1 c picante sauce
2 T unsweetened cocoa
2 t cumin, ground
1 t oregano leaves, crushed
1/2 t salt
1/8 t nutmeg, ground
1/8 t allspice, ground
dash of cloves, ground (optional)

Optional Toppings:
sour cream
cilantro, chopped
Monterey Jack chese, shredded

Cook onion and carlic in oil in large saucepan or Dutch oven until onion is tender but not brown. Add remaining ingredients except optional toppings; bring to a boil. Reduce heat; cover and simmer 10 minutes. Uncover; continue to simmer 10 minutes, stirring occasionally. Ladle into bowls; garnish as desired and serve with additional picante sauce.

Makes 6 servings, about 8 cups chili.