Picante Chicken Chili Recipe - Cooking Index
Picante Chicken Chili Recipe - Cooking Index
| 1 | Onion - chopped (medium) | |
| 3 | Garlic - minced | |
| 1 tablespoon | 15ml | Vegetable oil |
| 1/2 lb | 227g / 8oz | Chicken breast - skinless, boneless |
| Cut into 1-inch pieces | ||
| 2 teaspoons | 10ml | Sage - or 3 ts as desired |
| 1/4 teaspoon | 1.3ml | Salt |
| 3/4 cup | 177ml | Picante sauce |
| 1 | Kidney or pinto beans - 16-ounce can, undrained | |
| 1/4 cup | 59ml | Dry vermouth |
| 1 | Bay leaf | |
| 1 | Green or red bell pepper - cut into 1/2-inch pi | |
| 1 | Tomato - seeded, coarsely (large) 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!
Source:
Tyson
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