Chili-Chicken Stew

• 3 -4 boneless chicken breasts, cut into bite-sized pieces
• 1 medium green pepper, chopped
• 1 small onion, diced
• 1 garlic clove, minced
• 2 (14 1/2 ounce) cans stewed tomatoes, with juice
• 12-34 picante sauce
• 1 (16 ounce) can pinto beans, drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• salt and pepper

1. Saute chicken with pepper, onion and garlic until chicken is no longer pink.
2. Add tomatoes, picante sauce, beans and spices.
3. Simmer 20 minutes.
4. Serve over rice.
5. Garnish with additional picante sauce, shredded cheese, sour cream and scallions as desired.

chicken breasts, green pepper, onion, garlic, tomatoes, picante, pinto beans, cumin, chili powder, salt

Taken from www.food.com/recipe/chili-chicken-stew-92699 (may not work)