Comfort Food: Tim’s Chicken Chili

 

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.

 

 

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