Picante Chicken Chili

Ingredients:

  • 1 Medium onion, chopped
  • 3 Cloves garlic, minced
  • 1 Tbsp Vegetable oil
  • 1/2 lbs Chicken breast, skinless, boneless, cut into 1-inch pieces
  • 2 tsp Sage, or 3 tsp as desired
  • 1/4 tsp Salt
  • 3/4 cup Picante Sauce
  • 1 cn Kidney or pinto beans 16-ounce can, undrained
  • 1/4 cup Dry vermouth
  • 1 Bay leaf
  • 1Green or red bell pepper cut into 1/2-inch pieces
  • 1 Large tomato seeded, coarsely chopped
  • Chopped cilantro
  • Sour cream
  • Shredded cheddar cheese

Preparation:

Cook onion and garlic in oil in large sauce pan or Dutch oven until tender, about 4 minutes. Stir in chicken; cook until chicken is no longer pink, stirring constantly. Sprinkle sage, cumin and salt over chicken; cook and stir 1 minute. Stir in picante sauce, beans, vermouth and bayleaf. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Stirin green pepper and tomato; continue to simmer uncovered 10 minutes.

Discard bay leaf. Ladle into bowls; top as desired and serve with additional picante sauce.

Uniquely flavored with sage, vermouth and bay leaf, this prize-winning chili takes kindly to a wide range of favorite chili toppings.

Servings: 5 Print This Page
chili 1
chili 2