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!
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minIngredients
Optional toppings
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.
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