Picante Chicken Chili

4 Servings

1 medium onion, chopped
3 cloves garlic, minced
1 T vegetable oil
1/2 lb chicken breast skinless boneless, cut into 1-inch p
2 t sage, or 3 ts as desired
1/4 t 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 chop, ped Optional Toppings
1 cilantro, Chopped
1 sour cream
1 cheddar cheese, Shredded
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.