Picante Chicken Chili Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 Medium: onion, chopped
3 Cloves: garlic, minced
1 tbsp: Vegetable oil,
1/2 lbs: Chicken breast skinless, boneless cut into 1-inch pieces
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 chopped
OPTIONAL TOPPINGS
Chopped cilantro,
Sour cream,
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!
Source from luhu.jp
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!
Source from luhu.jp