Picante Chicken Chili


1 medium onion, chopped
3 gloves garlic, minced
1 tablespoon vegetable oil
1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 to 3 teaspoons sage, as desired
2 teaspoons ground cumin
1/4 teaspoon salt
3/4 cup Pace Picante Sauce
1 can (16 ounces) kidney or pinto beans, undrained
1/4 cup dry vermouth
1 bay leaf
1 green or red bell pepper, cut into -inch pieces
1 large tomato, seeded and 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.