Chili recipes

Picante Chicken Chili

Course : Chili
Serves: 4

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Ingredients:

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

---TOPPINGS

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

---OPTIONAL

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!

Picante Chicken Chili

Ingredients:

Preparation / Directions:

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