Categories: Chili, Chicken
Yield: 4 servings

1 Medium onion, chopped
3 Cloves garlic, minced
1 tb Vegetable oil
1/2 lb Chicken breast
- skinless, boneless
- cut into 1-inch pieces
2 ts Sage, or 3 ts as desired
1/4 ts Salt
3/4 c Picante Sauce
1 cn Kidney or pinto beans
- 16-ounce can, undrained
1/4 c Dry vermouth
1 Bay leaf
1 Green or red bell pepper
- cut into 1/2-inch pieces
1 Large tomato
- seeded, coarsely chopped

-----------------------------OPTIONAL TOPPINGS-----------------------------
Chopped cilantro
Sour cream
Shredded cheddar cheese

Cook onion and garlic in oil in large saucepan or Dutch oven 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 and stir 1 minute. Stir in picante sauce, beans, vermouth and bay
leaf. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Stir
in green pepper and tomato; continue to simmer uncovered 10 minutes.
Discard bay leaf. Ladle into bowls; top as desired and serve with
additional picante sauce. Makes 4 servings, about 5 cups chili.
Uniquely flavored with sage, vermouth and bay leaf, this prize-winning
chili takes kindly to a wide range of favorite chili toppings. Great
served over or under rice, too!

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