Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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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