Picante chicken chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ¼ | teaspoon | Salt |
| ¾ | cup | Picante Sauce |
| Chopped cilantro | ||
| Sour cream | ||
| 1 | can | Kidney or pinto beans 16-ounce can, undrained |
| ¼ | cup | Dry vermouth |
| 1 | Bay leaf | |
| 1 | Green or red bell pepper cut into 1/2-inch pieces | |
| 1 | Large tomato seeded, coarsely chopped | |
| Shredded cheddar cheese | ||
Directions
OPTIONAL TOPPINGS
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!