Picante Chicken Chili

This Picante Chicken Chili is a comforting, no-fuss dinner that comes together in under an hour. It blends savory chicken breast with earthy kidney beans, crisp bell peppers, and a rich tomato base, all tied together with the tangy heat of picante sauce. The dish offers a perfect balance of textures, from the soft beans to the tender meat and crunchy vegetables. Its an ideal weeknight solution for busy families or a cozy meal for chilly evenings. Serve it hot with fresh tortilla chips, a dollop of sour cream, or over rice for a complete, satisfying feast that requires minimal cleanup.

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 142.1

Dietary: Gluten-free

Description

This Picante Chicken Chili is a comforting, no-fuss dinner that comes together in under an hour. It blends savory chicken breast with earthy kidney beans, crisp bell peppers, and a rich tomato base, all tied together with the tangy heat of picante sauce. The dish offers a perfect balance of textures, from the soft beans to the tender meat and crunchy vegetables. Its an ideal weeknight solution for busy families or a cozy meal for chilly evenings. Serve it hot with fresh tortilla chips, a dollop of sour cream, or over rice for a complete, satisfying feast that requires minimal cleanup.

Ingredients

1 Medium Onion, chopped
3 Cloves Garlic, minced
1 tablespoon Vegetable oil
1/2 pound Chicken breast
1 pound Chicken breast, skinless, boneless
2 teaspoons Sage
1/4 teaspoon Salt
3/4 cup Picante Sauce
1 can Kidney or pinto beans, 16-ounce, undrained
1/4 cup Dry vermouth
1 Bay leaf Bay leaf
1 Whole Green or red bell pepper
1 Large Tomato, seeded, coarsely chopped

Directions

1
Cut the skinless, boneless chicken breasts into 1-inch pieces.
2
Cut the bell pepper into 1/2-inch pieces.
3
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
4
Add the chopped onions and bell peppers to the pot and saut for 5 minutes until softened.
5
Add the minced garlic and sage, cooking for another minute until fragrant.
6
Add the chicken pieces to the pot and cook, stirring occasionally, until the chicken is browned on all sides and cooked through.
7
Stir in the picante sauce, dry vermouth, salt, and bay leaf.
8
Add the undrained beans and chopped tomato to the mixture.
9
Bring the mixture to a boil, then reduce heat to low.
10
Cover and simmer for 20-25 minutes, stirring occasionally, allowing the flavors to meld.
11
Remove the bay leaf before serving.

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 3-4 days. The flavors often improve the next day.

Variations: You can substitute chicken thighs for breasts for a richer flavor. Feel free to adjust the amount of picante sauce based on your preferred heat level.

Serving Suggestion: Serve with fresh cilantro, lime wedges, sour cream, and shredded cheese. Crusty bread or tortilla chips make excellent sides.

Ingredient Note: If you don't have dry vermouth, you can substitute with chicken broth or a splash of white wine.

Keywords: american, chicken, chili, picante, beans, easy, weeknight, one-pot, hearty, spicy, dinner, comfort food, quick, family meal, tomato, peppers, garlic, onion, sage, vermouth

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