Chili Chicken Stew Recipe

• 6 chicken breast halves, skinned and boned
• 1 med. onion, minced
• 1 med. green pepper, minced
• 2 cloves garlic, chopped
• 1 tbsp. vegetable oil
• 2 (14 1/2 ounce.) cans stewed tomatoes, undrained, minced
• 1 (15 ounce.) can pinto beans, liquid removed
• 2/3 c. picante sauce
• 1 teaspoon chili pwdr
• 1 teaspoon grnd cumin
• 1 teaspoon salt
• Shredded Cheddar cheese
• Lowfat sour cream

1. Cut chicken into 1-inch pcs and cook along with the next 3 ingredients in warm oil in a pot till lightly browned.
2. Add in tomatoes and the next 5 ingredients.
3. Cover, reduce heat and simmer for 40 min.
4. Top individual servings with cheese and lowfat sour cream.
5. Makes 6 servings.
6. Serve with crusty French bread or possibly corn sticks.

chicken, onion, green pepper, garlic, vegetable oil, tomatoes, pinto beans, picante sauce, chili pwdr, grnd cumin, salt, cheddar cheese, sour cream

Taken from cookeatshare.com/recipes/chili-chicken-stew-53753 (may not work)