*  Exported from  MasterCook  *
 
                           PICANTE CHICKEN CHILI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chili                            Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
      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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