Chili-Chicken Stew - cooking recipe

Ingredients

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)

Preparation

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