Chicken Chili (Panera Copy Cat)

Daughter and I are fans of Panera, but, in all the years they have been around...I don't think I have ever had chicken chili there.

When I saw this recipe on Red Rock Sunrise, I decided to give it a shot.

Copy cat recipe or not, it is delicious. We all ate more than we should have...and I have a feeling there will be an argument over who gets the last serving for lunch tomorrow!

Anyone who is familiar with Panera's chicken chili, please chime in and let me know!

Ingredients:

1 Medium onion (chopped)

3 Cloves garlic (minced)

1 Tbsp vegetable oil

½ Lb boneless chicken breast (cut into 1-inch pieces)

2 Tsp sage

1 Tsp cumin

¼ Tsp salt

¾ Cup picante sauce

16 oz can kidney beans (undrained)

¼ Cup dry vermouth

1 Bay leaf

1 Green pepper (cut into ½ inch pieces)

1 Large tomato (seeded, coarsely chopped)

Optional Toppings:

Sour Cream

Cheddar Cheese

Cilantro

Hot sauce

Directions:

1. In large saucepan, cook onion and garlic in oil.

2. Stir in chicken, cook until chicken is no longer pink.

3. Sprinkle sage, cumin, and salt over chicken

4. Stir in picante sauce, beams, vermouth, and bay leaf

5. Bring to a boil, reduce heat. Cover and simmer for 10 minutes.

6. Stir in green pepper and tomato. Simmer uncovered for 10 minutes.

7. Top with any toppings before serving

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