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    Picante Chicken Chili


    Source of Recipe


    the web

    List of Ingredients




    1 medium onion, chopped
    3 cloves garlic, minced
    1 tbsp vegetable oil
    1/2 lb chicken breast skinless, boneless, cut into 1-inch p
    2 tsp sage, or 3 ts as desired
    1/4 tsp salt
    3/4 cup picante sauce
    1 can kidney or pinto beans 16-ounce can, , undrained
    1/4 cup dry vermouth
    1 bay leaf
    1 green or red bell pepper cut into, 1/2-inch pieces
    1 large tomato seeded, coarsely chop, ped

    OPTIONAL TOPPINGS

    1 chopped cilantro
    1 sour cream
    1 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.
    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!






    Servings: 4


 

 

 

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