Preparation / Directions:
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!