Jan's Chicken Chili

• 3 whole boneless skinless chicken breasts, cooked and shredded
• 2 (14 1/2 ounce) cans stewed tomatoes
• 1 onion, chopped fine
• 1 green bell pepper, chopped fine
• 2 garlic cloves, minced
• 2 tablespoons oil
• 1 (16 ounce) can pinto beans
• 23 cup picante sauce
• 1 (14 1/2 ounce) can diced tomatoes with green chilies (such as Ro*Tel)
• 1 (12 ounce) can beer
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 tablespoon chili powder

1. In a large pot, heat oil on medium heat.
2. Add onion and green pepper and cook for 5 minutes until vegetables are soft.
3. Add garlic and cook an additional minute.
4. Add all additional ingredients and bring chili to a boil (on medium high).
5. Turn down heat to a simmer and let it cook for an hour or so.
6. Serve with favorite toppings such as diced onion, cilantro, avocado, tortilla strips, sour cream, etc!

chicken breasts, tomatoes, onion, green bell pepper, garlic, oil, pinto beans, picante sauce, tomatoes, beer, ground cumin, salt, chili powder

Taken from www.food.com/recipe/jans-chicken-chili-359525 (may not work)