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Picante Chicken Chili Recipe
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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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