Picante Chicken Chili

Ingredients

1 onion
3 garlic
16 ml vegetable oil
130 gr chicken breast
1 gr sage
3 as desired
1 gr salt
180 ml picante sauce
1 package kidney
60 gr dry vermouth
1 bay leaf
1 green
1 tomato

Instructions

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 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!