Picante Chicken Chili

Course : Chili
Serves: 4
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1 Medium onion, chopped
3 Cloves garlic minced
1 tablespoons Vegetable oil
1/2 pound Chicken breast - skinless, boneless cut into 1-inch pieces
2 Teaspoon Sage, or 3 ts as desired
1/4 Teaspoon Salt
3/4 cup Picante Sauce
1 cup Shredded cheddar cheese
16 ounce Kidney or pinto beans - undrained
1/4 cup Dry vermouth
1 pieces Bay leaf
1 medium Green or red bell pepper - cut into 1/2-inch pieces
1 Large tomato - seeded, coarsely chopped
1/4 cup Chopped cilantro
1/4 cup Sour cream

Preparation / Directions:

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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