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!