Chicken Chili recipe


From the kitchen of Janet Cuddigan

Here’s a cold weather favorite at our house: 

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 constantly.  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.



Sean D. Cuddigan
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SSA and VA Disability Attorney in Omaha, Nebraska
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