Four Hourglass Blocks

White Chicken Chili

3 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, crushed

1 small tomato, peeled and seeded

2 32-ounce cartons chicken stock

2 15-ounce cans cannellini or northern beans, drained and rinsed

2 15-ounce cans lima or butter beans, drained and rinsed

1 teaspoon dried oregano

1/2 teaspoon ground cumin

A dash of ground cayenne pepper

1 pound cooked rotisserie chicken, coarsely chopped

 In 6-quart saucepan or Dutch oven, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Add remaining ingredients except chicken. Heat to boiling. Reduce heat to low; simmer 20 minutes, stirring occasionally. Add cooked chicken and continue cooking another 5 or 10 minutes until heated through. Serve with hot sauce or salsa, so your guests can add as much heat as they like.