Mediterranian "Chili"

This accidentally happened when I was throwing together a topping for salmon, and the next day I ate leftovers (just the tomato mix) with yogurt, and the mixture reminded me of chili.

ingredients

1 large, or 2 small, tomato, chopped
1 vidalia onion, chopped
1/2 cucumber, chopped
2 cans cannelleni beans, drained and rinsed
2 cloves garlic
2 cups chicken stock
1/4 cup olive oil
1/4 cup white wine vinegar
1 tsp kosher salt
1 tsp coarse ground pepper
1/2 tsp oregano
1 large container greek yogurt
juice of 1/2 lemon
1 tsp salt
1/4 tsp Greek seasoning
feta cheese
non-stick spray
Pita bread or pita chips

directions

Heat broiler to low; place garlic cloves (unpeeled) on middle oven rack; check after 10-15 minutes. If slightly brown and very soft to touch, remove. Place large skillet or dutch oven over medium-high heat; spray pan with nonstick spray. Add pressed garlic, stir until fragrant. Add tomato through oregano; stir until slightly bubbling, then turn heat down to med-low. Cover and simmer for 15-20 minutes. Combine yogurt, lemon, salt and Greek seasoning. Serve chili topped with yogurt, feta and pita.