Instructions: 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!

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