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From the kitchen of Janet Cuddigan
I love September for many reasons, but not the least of which is that football is back! For your football party, tailgating, or just watching your favorite team with your family, here is a new twist on an old favorite.
Chicken Chili
1 medium onion, chopped
1 tablespoon vegetable oil
2 teaspoons sage
2 teaspoons ground cumin
3/4 cup Picante sauce
1 bay leaf
1 large tomato, coarsely chopped
3 cloves minced garlic
1 pound chicken breast, no skin, no bone, cut in 1" pieces
1/4 teaspoon salt
16 ounces canned pinto beans (can use kidney beans)
1 green pepper (can use red pepper)
Cook onion and garlic in oil in a large saucepan until tender, about 4 minutes. Stir in chicken. Cook until chicken is no longer pink, stirring contantly. Sprinkle sage, cumin, and salt over chicken; cook 1 minute. Stir in Picante sauce, beans, and bay leaf. Bring to boil. Reduce heat. Cover and simmer 10 minutes. Stir in green pepper and tomato. Simmer uncovered 10 minutes.
