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Picante Chicken Chili

Source of Recipe

internet


List of 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
16 ounces Kidney or pinto beans, 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


Recipe

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.