Ingredients Jump to Instructions ↓

  1. 1 Medium onion, chopped

  2. 3 Cloves garlic, minced

  3. 1 tb Vegetable oil

  4. 1/2 lb Chicken breast

  5. 1-inch pieces 2 ts Sage, or 3 ts as desired

  6. 1/4 ts Salt

  7. 3/4 c Picante Sauce

  8. 1 cn Kidney or pinto beans

  9. 16-ounce can, undrained

  10. 1/4 c Dry vermouth

  11. 1 Bay leaf

  12. 1 Green or red bell pepper

  13. 1/2-inch pieces 1 Large tomato

  14. 4 minutes. Stir in chicken; cook until chicken is no longer pink, stirring constantly. Sprinkle sage, cumin and salt over chicken; cook and stir

  15. 1 minute. Stir in picante sauce, beans, vermouth and bay leaf. Bring to a boil; reduce heat. Cover and simmer

  16. 10 minutes. Stir in green pepper and tomato; continue to simmer uncovered

  17. 10 minutes. Discard bay leaf. Ladle into bowls; top as desired and serve with additional picante sauce. Makes

  18. 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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