1 Medium onion, chopped
3 Cloves garlic, minced
1 tbsp Vegetable oil
1/2 lb Chicken breast skinless, boneless cut into 1-inch pieces
2 tsp Sage, or 3 ts as desired
1/4 tsp Salt
3/4 cup Picante Sauce
1 can Kidney or pinto beans 16-ounce can, undrained
1/4 cup 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!
|
|
