Picante Chicken Chili
| Yield: | 4 Servings |
| Categories: | Chili, Chicken |
| 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 |
Advertisement