Picante Chicken Chili Recipe

Picante Chicken Chili Recipe


1 pc of onion (medium); chopped
1 Tbsp of vegetable oil
3 pcs of garlic cloves; chopped finely
1 c of chicken breast fillet (skinless); cut to 1 inch pieces
1/4 tsp of salt
2-3 tsps of sage
3/4 c of picante sauce
16 oz of beans (pinto or kidney, canned, undrained)
1/4 c of vermouth (dry)
1 pc of bay leaf
1 pc of bell pepper (red or green); cut to 1/2 inch pieces
1 pc of tomato (large); seeded and chopped coarsely

Optional Toppings:
Cilantro (fresh); chopped
Sour cream
Cheese (Cheddar); shredded


Cook garlic and onion on a saucepan till tender or for 4 mins. Add chicken and cook till it isn’t pink anymore; stir constantly. Add cumin, salt, and sage; stir for a min. Add (picante) sauce, vermouth, bay leaf, and beans; sir thoroughly and let it boil.

Once boiling, reduce the heat and cover. Simmer for 10 mins then add tomato and pepper; stir thoroughly and continue simmering for 10 mins, uncovered. Discard the bay leaf.

Ladle onto bowls and add toppings if preferred.

Picante Chicken Chili Recipe

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