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!”


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

Source : allrecipes.com