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!