|1||Medium onion, chopped|
|3||Cloves garlic, minced|
|1 tablespoon||Vegetable oil|
|½ pounds||Chicken breast skinless, boneless cut into 1-inch pieces|
|2 teaspoons||Sage, or 3 ts as desired|
|¾ cup||Picante Sauce|
|1 can||Kidney or pinto beans 16-ounce can, undrained|
|¼ cup||Dry vermouth|
|1||Green or red bell pepper cut into 1/2-inch pieces|
|1||Large tomato seeded, coarsely chopped|
|Shredded cheddar cheese|
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!
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