• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Picante Chicken Chili

  • Recipe Submitted by on

Category: Poultry, Chili

 Ingredients List

  • 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


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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