Picante Chicken Chili

Name: Picante Chicken Chili
Ingredients: 1 medium onion, chopped; 1 Tbsp. vegetable oil; 2 tsp. ground cumin; 3 cloves garlic, minced; 1/4 tsp. salt; 3/4 c. picante sauce; 2 to 3 tsp. sage; 1 bay leaf; 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces; 1 (16 oz.) can kidney or pinto beans, undrained; 1/4 c. dry vermouth; 1 large tomato, seeded and chopped; 1 green or red bell pepper, cut into 1/2-inch pieces

13 ingredients

11 steps

Ingredients

1 medium onion, chopped
1 Tbsp. vegetable oil
2 tsp. ground cumin
3 cloves garlic, minced
1/4 tsp. salt
3/4 c. picante sauce
2 to 3 tsp. sage
1 bay leaf
1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 (16 oz.) can kidney or pinto beans, undrained
1/4 c. dry vermouth
1 large tomato, seeded and chopped
1 green or red bell pepper, cut into 1/2-inch pieces

Directions

1

Cook onion and garlic in oil in large pan until tender.
2

Stir in chicken; cook until chicken is no longer pink.
3

Stir constantly.
4

Sprinkle sage, cumin and salt over chicken.
5

Cook and stir 1 minute.
6

Stir in picante sauce, beans, vermouth and bay leaf.
7

Boil; reduce heat.
8

Cover and simmer 10 minutes.
9

Stir in pepper and tomato; continue to simmer, uncovered, 10 minutes. Discard bay leaf.
10

Ladle into bowls.
11

Top with picante sauce. Serves 4.