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!