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Ingredients:
1 medium onion, chopped
3 gloves garlic, minced
1 tablespoon vegetable oil
1/2 pound boneless, skinless chicken breast, cut into
1-inch pieces
2 to 3 teaspoons sage, as desired
2 teaspoons ground cumin
1/4 teaspoon salt
3/4 cup Pace Picante Sauce
1 can (16 ounces) kidney or pinto beans, un-drained
1/4 cup dry vermouth
1 bay leaf
1 green or red bell pepper, cut into l-inch pieces
1 large tomato, seeded and coarsely chopped
Direction:
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.
*** For
Details about Ingredients , check your nearest American
Store
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