Cooking Recipe Picante Chicken Chili

Recipe Ingredients

1 Medium onion, chopped

3 Cloves garlic, minced

1 tb Vegetable oil

1/2 lb Chicken breast skinless, boneless cut into 1-inch pieces

2 ts Sage, or 3 ts as desired

1/4 ts Salt

3/4 c Picante Sauce

1 cn Kidney or pinto beans 16-ounce can, undrained

1/4 c Dry vermouth

1 Bay leaf

1 Green or red bell pepper cut into 1/2-inch pieces

1 Large tomato seeded, coarsely chopped

OPTIONAL TOPPINGS

Chopped cilantro

Sour cream

Shredded cheddar cheese

Directions

Cook onion and garlic in oil in large saucepan 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 bay leaf. Bring to a boil; reduce heat. Cover and simmer
10 minutes. Stir in 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. Makes 4 servings,
about 5 cups chili.
Uniquely flavored with sage, vermouth and bay leaf, this
prize-winning chili takes kindly to a wide range of favorite chili
toppings. Great served over or under rice, too!

Categories matching this recipe

Chili ,Chicken