Picante Chicken Chili

* Exported from MasterCook *

PICANTE CHICKEN CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Medium onion, chopped
3 Cloves garlic, minced
1 tb Vegetable oil
1/2 lb Chicken breast
- skinless, boneless
- cut into 1-inch pieces
2 ts Sage, or 3 ts as desired
1/4 ts Salt
3/4 c Picante Sauce
1 cn Kidney or pinto beans
- 16-ounce can, undrained
1/4 c 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

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!



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