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  Recipe Home » Poultry » PICANTE CHICKEN CHILI
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  PICANTE CHICKEN CHILI
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 332
Ingredients:
1 medium onion, chopped
3 cloves garlic, minced
1 Tbls. vegetable oil
1/2 lb. chicken breast, skinless, boneless, cut into 1-inch pieces
2 or 3 tsp. sage
1/4 tsp. salt
3/4 C. picante sauce
16-oz. can kidney or pinto beans, 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
Instructions:
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 for 10 minutes. Stir in green pepper and tomato; continue to simmer uncovered for 10 minutes. Discard bay leaf. Ladle into bowls; top as desired and serve with additional picante sauce.
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