Picante chicken chili

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


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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