Picante Chicken Chili

Ingredients:

1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
1/2 pound chicken breast, skinless, boneless, cut into 1-inch pieces
2 teaspoons sage
1 teaspoon cumin
1/4 teaspoon salt
3/4 cup picante sauce
16-ounce can kidney or pinto beans, undrained
1/4 cup 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

Preparation:

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 for 10 minutes.

Stir in green pepper and tomato, continue to simmer uncovered for 10
minutes. Discard bay leaf. Ladle into bowls, top as desired and serve
with additional picante sauce.






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