Categories: Chili, Chicken 
      Yield: 4 servings 
  
      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!