PICANTE CHICKEN CHILI

[Teresa]

1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
1 pound chicken breast, skinless, boneless, cut into 1-inch pieces
2 or 3 teaspoon sage
1/4 teaspoon salt
3/4 cup picante sauce
16-ounce can 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 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 for 10 minutes. Stir in green pepper and tomato; continue to simmer uncovered for 10 minutes. Discard bay leaf.
Ladle into bowls; top as desired and serve with additional picante sauce.

You can also roll some of that up in  fresh flour tortilla's..put in a baking dish..side by side,  and top with shredded cheese, picante and some chopped up jalapeno's..(optional of course)