Picante Chicken Chili - cooking recipe

Ingredients

1 medium onion, chopped
1 Tbsp. vegetable oil
2 tsp. ground cumin
3 cloves garlic, minced
1/4 tsp. salt
3/4 c. picante sauce
2 to 3 tsp. sage
1 bay leaf
1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 (16 oz.) can kidney or pinto beans, undrained
1/4 c. dry vermouth
1 large tomato, seeded and chopped
1 green or red bell pepper, cut into 1/2-inch pieces

Preparation

Cook onion and garlic in oil in large pan until tender.
Stir in chicken; cook until chicken is no longer pink.
Stir constantly.
Sprinkle sage, cumin and salt over chicken.
Cook and stir 1 minute.
Stir in picante sauce, beans, vermouth and bay leaf.
Boil; reduce heat.
Cover and simmer 10 minutes.
Stir in pepper and tomato; continue to simmer, uncovered, 10 minutes. Discard bay leaf.
Ladle into bowls.
Top with picante sauce. Serves 4.