Chili-Chicken Stew

• 6 chicken breast halves, skinned and boned
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 cloves garlic, minced
• 1 Tbsp. vegetable oil
• 2 (14 1/2 oz.) cans stewed tomatoes, chopped (undrained)
• 1 (15 oz.) can pinto beans, drained
• 2/3 c. picante sauce
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. salt
• shredded Cheddar cheese, sour cream, diced avocado and sliced green onions (optional)

1. Cut chicken into 1-inch pieces.
2. Cook chicken and next 5 ingredients in hot oil in a Dutch oven until lightly browned.
3. Add tomatoes and next 5 ingredients; cover, reduce heat and simmer 20 minutes.
4. Top individual servings with remaining ingredients. Yield:
5. 6 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009444 (may not work)