Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Medium onion, chopped |
3 \N | 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 |
\N \N | Chopped cilantro |
\N \N | Sour cream |
1 can | Kidney or pinto beans 16-ounce can, undrained |
¼ cup | Dry vermouth |
1 \N | Bay leaf |
1 \N | Green or red bell pepper cut into 1/2-inch pieces |
1 \N | Large tomato seeded, coarsely chopped |
\N \N | Shredded cheddar cheese |
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!