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.
 
 
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)