Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       Medium       onion, chopped
   3       Cloves       garlic, minced
   1       Tablespoon   Vegetable oil
     1/2   pound        Chicken breast - skinless, boneless cut into 1-inch pieces
   2       Teaspoon     Sage, or 3 ts as desired
     1/4   Teaspoon     Salt
     3/4   cup          Picante Sauce
                         TOPPINGS-----------------------------
                        Shredded cheddar cheese
  16       ounce        Kidney or pinto beans - undrained
     1/4   cup          Dry vermouth
   1                    Bay leaf
   1                    Green or red bell pepper - cut into 1/2-inch pieces
   1       Large        tomato - seeded, coarsely chopped
                        -----------------------------OPTIONAL -- 
                        Chopped cilantro
                        Sour cream

Preparation:

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!