| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Dutch |
Chili, Chicken |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
OPTIONAL TOPPINGS
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!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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