Chicken Chili

• 2 Tbsp. vegetable oil
• 1 c. chopped green pepper
• 1 chicken, cut up
• 1 (15 oz.) can pinto beans, drained
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1 c. chopped onion
• 2 garlic cloves, minced
• 2 (14 1/2 oz.) cans stewed tomatoes
• 3/4 c. mild or medium picante sauce
• 1/2 tsp. salt
• shredded Cheddar cheese, diced avocado and sour cream (optional toppings)

1. In a Dutch oven, boil chicken 30 to 45 minutes.
2. Remove chicken.
3. Bone and cube.
4. In Dutch oven, heat oil on medium. Saute onion, green pepper and garlic until tender.
5. Add chicken, tomatoes, beans, picante sauce and seasonings; bring to boil. Reduce heat; simmer for 20 minutes.
6. Ladle into soup bowls.
7. Top with cheese, avocado and sour cream, if desired.

vegetable oil, green pepper, chicken, pinto beans, chili powder, ground cumin, onion, garlic, tomatoes, picante sauce, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457324 (may not work)