Title: Picante Chicken Chili
Categories: Chili Chicken
Yield: 4 Servings
| 1 | | Medium onion, chopped |
| 3 | | Cloves garlic, minced |
| 1 | tb | Vegetable oil |
| 1/2 | lb | Chicken breast skinless, boneless cut into 1-inch pieces |
| 2 | ts | Sage, or 3 ts as desired |
| 1/4 | ts | Salt |
| 3/4 | c | Picante Sauce |
| 1 | cn | Kidney or pinto beans 16-ounce can, undrained |
| 1/4 | c | Dry vermouth |
| 1 | | Bay leaf |
| 1 | | Green or red bell pepper cut into 1/2-inch pieces |
| 1 | | Large tomato seeded, coarsely chopped |
| OPTIONAL TOPPINGS |
| | | Chopped cilantro |
| | | Sour cream |
| | | 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!