Picante Chicken Chili

A delicious low-fat chili with a kick! We make it every year for our Halloween block party. You can adjust any of the flavors to your liking and it always turns out fantastic. Top with cheese, sour cream, and cilantro. Great when made ahead to let the flavors meld. Freezes well too!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 336 Calories

Ingredients

• 1 bay leaf
• 2 cloves garlic, chopped
• 2 tablespoons ground cumin
• ¼ cup dry white wine
• 1 large white onion, chopped
• 1 (15 ounce) can black beans, undrained
• 1 tablespoon dried sage
• 1 (4 ounce) can chopped green chilies
• 1 (15 ounce) can pinto beans, undrained
• 1 ½ teaspoons vegetable oil, or as needed
• 6 Roma tomatoes, chopped
• 4 large boneless, skinless chicken breasts, cubed
• 2 cups picante sauce

Recipe Instructions

Step 1

Heat oil in a pot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken; cook and stir until mostly opaque, about 5 minutes. Add picante sauce, wine, cumin, sage, and bay leaf. Stir in black beans and pinto beans. Add tomatoes and chiles; simmer until flavors meld, about 10 minutes.