Title: Panara's Bread Chicken Chili Recipe
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.