Picante Chicken Chili

This Picante Chicken Chili is the ultimate comfort food for busy weeknights. It combines tender chunks of chicken breast with earthy kidney beans, vibrant bell peppers, and a rich, tangy picante sauce for a bowl thats both satisfying and flavorful. The blend of sage, cumin, and garlic creates a warm, aromatic depth that feels homemade and inviting. Its quick to prepare yet packed with protein and fiber, making it a balanced meal the whole family will love. Perfect for serving over rice, with cornbread, or just as is, this chili reheats beautifully, making it an excellent choice for meal prep.

Cooking Method: Baking, Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 142.1

Dietary: Gluten-free

Description

This Picante Chicken Chili is the ultimate comfort food for busy weeknights. It combines tender chunks of chicken breast with earthy kidney beans, vibrant bell peppers, and a rich, tangy picante sauce for a bowl thats both satisfying and flavorful. The blend of sage, cumin, and garlic creates a warm, aromatic depth that feels homemade and inviting. Its quick to prepare yet packed with protein and fiber, making it a balanced meal the whole family will love. Perfect for serving over rice, with cornbread, or just as is, this chili reheats beautifully, making it an excellent choice for meal prep.

Ingredients

1 Medium Onion, chopped
3 Cloves Garlic, minced
1 tablespoon Vegetable oil
1/2 pound Chicken breast
2 teaspoons Dried sage
1/4 teaspoon Salt
3/4 cup Picante sauce
1 can (16 oz) Kidney or pinto beans, undrained
1/4 cup Dry vermouth
1 Bay leaf Bay leaf
1 Green or red bell pepper, cut into 1/2-inch pieces Bell pepper
1 Large tomato, seeded and coarsely chopped Tomato

Directions

1
Heat vegetable oil in a large saucepan or Dutch oven over medium heat.
2
Add chopped onion and minced garlic; cook until tender, about 4 minutes.
3
Add chicken breast pieces cut into 1-inch chunks; cook until no longer pink, stirring constantly.
4
Sprinkle in sage and salt; cook and stir for 1 minute to toast the spices.
5
Stir in picante sauce, undrained beans, dry vermouth, and bay leaf.
6
Bring the mixture to a boil, then reduce heat to low.
7
Cover and simmer for 10 minutes.
8
Stir in bell pepper pieces and chopped tomato; continue to simmer uncovered for 10 minutes.
9
Discard the bay leaf before serving.
10
Ladle chili into bowls and serve with optional toppings.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 142.1kcal

% Daily Value *
Total Fat 5.8g9%
Saturated Fat 1.1g6%
Cholesterol 48.2mg17%
Sodium 43.6mg2%
Total Carbohydrate 3.5g2%
Dietary Fiber 0.6g3%
Sugars 1.3g
Protein 18.1g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often improve after sitting overnight.

Substitutions: You can use chicken thighs instead of breasts for a richer flavor and more moisture. If you prefer a thinner consistency, add a splash of chicken broth.

Toppings: Serve with shredded cheddar cheese, sour cream, chopped cilantro, or extra picante sauce for added flavor.

Variations: Add diced jalapeos for extra heat, or swap the vermouth for a splash of lime juice for a brighter taste.

Keywords: chicken chili, picante sauce, kidney beans, quick dinner, family friendly, savory stew, bean chili, easy recipe, comfort food, weeknight meal, healthy chili, sage seasoning

Read it online: https://www.chefs-mate.com/recipe/picante-chicken-chili-2/