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: 5Source:
Submitted by: Recipe Group Member
Date:
