Ingredients

1 medium onion, chopped
3 cloves garlic, minced
1 Tbsp. vegetable oil
1/2 lb. chicken breast, skinless, boneless, cut into 1-inch pieces
2 or 3 tsp. sage
1/4 tsp. salt
3/4 C. picante sauce
16-oz. can kidney or pinto beans, undrained
1/4 C. 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

Cooking 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 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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)