Recipe - Picante Chicken Chili

1 Medium onion, chopped
3 Cloves garlic, minced
1 tablespoon Vegetable oil
One half pound Chicken breast
skinless, boneless
cut into 1inch pieces
2 teaspoon Sage, or 3 teaspoon as desired
One fourth teaspoon Salt
Three fourths cup Picante Sauce
1 cn Kidney or pinto beans
16ounce can, undrained
One fourth cup Dry vermouth
1 Bay leaf
1 Green or red bell pepper
cut into 1/2inch 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 prizewinning
chili takes kindly to a wide range of favorite chili toppings. Great served
over or under rice, too!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini