Picante Chicken Chili Recipe


Ingredients

1 medium onion, chopped
3 cloves garlic, minced
1 tbsp vegetable oil
1/2 lb chicken breast skinless, boneless, cut into 1-inch p
2 tsp sage, or 3 ts as desired
1/4 tsp salt
3/4 cup picante sauce
1 can kidney or pinto beans 16-ounce can, , undrained
1/4 cup dry vermouth
1 bay leaf
1 green or red bell pepper cut into, 1/2-inch pieces
1 large tomato seeded, coarsely chop, ped

OPTIONAL TOPPINGS

1 chopped cilantro
1 sour cream
1 shredded cheddar cheese


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!


Servings: 4 servings

 

 

Picante Chicken Chili Recipe brought to you by Recipe Ideas


Categories: Chicken; Chili; Dutch Oven; Poultry; Sauce


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We hope you enjoy this Picante Chicken Chili recipe.

 


Picante Chicken Chili Recipe, one of many tasty recipes brought to you by Recipes Ideas




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