Picante Chicken Chili

Updated on August 15, 2022

• 1 ½ 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

• ¼ 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

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.

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Nutrition Facts (per serving)

336Calories6g Fat31g Carbs39g Protein

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Nutrition FactsServings Per Recipe6Calories336% Daily Value *Total Fat6g7%Saturated Fat1g7%Cholesterol78mg26%Sodium1193mg52%Total Carbohydrate31g11%Dietary Fiber9g33%Total Sugars6gProtein39gVitamin C30mg152%Calcium112mg9%Iron5mg27%Potassium798mg17%

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