Picante Chicken 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!
Yield
4 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | pound |
chicken breasts
skinless, boneless, cut into 1 inch pieces |
|
| 2-3 | teaspoons |
sage
|
*
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
picante sauce
|
* |
| 1 | can |
red kidney beans
or pinto beans, 16ounce can, undrained |
*
|
| ¼ | cup |
vermouth
dry |
* |
| 1 | each |
bay leaves
|
*
|
| 1 | each |
sweet red bell peppers
or green bell pepper, cut into 1/2inch pieces |
|
| 1 | large |
tomatoes
seeded, coarsely chopped |
|
| Optional toppings | |||
| 1 | x |
cilantro
chopped |
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
cheddar cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 15 | ml |
vegetable oil
|
|
| 226.8 | g |
chicken breasts
skinless, boneless, cut into 1 inch pieces |
|
|
sage
|
*
|
||
| 1.3 | ml |
salt
|
|
| 177 | ml |
picante sauce
|
* |
| 1 | can |
red kidney beans
or pinto beans, 16ounce can, undrained |
*
|
| 59 | ml |
vermouth
dry |
* |
| 1 | each |
bay leaves
|
*
|
| 1 | each |
sweet red bell peppers
or green bell pepper, cut into 1/2inch pieces |
|
| 1 | large |
tomatoes
seeded, coarsely chopped |
|
| Optional toppings | |||
| 1 | x |
cilantro
chopped |
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
cheddar cheese
shredded |
*
|
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.
