Picante Chicken Chili Recipe

Name: Picante Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 1 Tbsp. vegetable oil; 2 tsp. ground cumin; 3 cloves garlic, minced; 1/4 tsp. salt; 3/4 c. picante sauce; 2 to 3 tsp. sage; 1 bay leaf; 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces; 1 (16 oz.) can kidney or pinto beans, undrained; 1/4 c. dry vermouth; 1 large tomato, seeded and chopped; 1 green or red bell pepper, cut into 1/2-inch pieces

Servings: persons

1 medium onion, chopped
1 Tbsp. vegetable oil
2 tsp. ground cumin
3 cloves garlic, minced
1/4 tsp. salt
3/4 c. picante sauce
2 to 3 tsp. sage
1 bay leaf
1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 (16 oz.) can kidney or pinto beans, undrained
1/4 c. dry vermouth
1 large tomato, seeded and chopped
1 green or red bell pepper, cut into 1/2-inch pieces

1
Cook onion and garlic in oil in large pan until tender.
2
Stir in chicken; cook until chicken is no longer pink.
3
Stir constantly.
4
Sprinkle sage, cumin and salt over chicken.
5
Cook and stir 1 minute.
6
Stir in picante sauce, beans, vermouth and bay leaf.
7
Boil; reduce heat.
8
Cover and simmer 10 minutes.
9
Stir in pepper and tomato; continue to simmer, uncovered, 10 minutes. Discard bay leaf.
10
Ladle into bowls.
11
Top with picante sauce. Serves 4.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium onion, chopped, 1 Tbsp. vegetable oil, 2 tsp. ground cumin, 3 cloves garlic, minced, and more.

Yes, Picante Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Picante Chicken Chili

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