Ingredients
- 3 garlic (cloves)
- 3 as desired
- 1 onion
- 1 bay leaf
- 1 green
- 1 tomato
- 180 ml picante sauce
- 130 gr chicken breast
- 60 gr dry vermouth
- 16 ml vegetable oil
- 1 gr sage
- 1 gr salt
- 1 package kidney
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!