Chili Chicken Stew - cooking recipe

Ingredients

3 chicken breasts (skinless and boneless), cut into 1-inch pieces
1 c. chopped onion
1 medium green pepper
garlic to taste
2 Tbsp. vegetable oil
2 (14 1/2 oz.) cans stewed tomatoes
1 (15 oz.) can pinto beans, drained
2/3 c. Pace picante sauce
1 tsp. chili powder
1 tsp. cumin, ground
1/2 tsp. salt

Preparation

Cook chicken, onion, green pepper and garlic in oil in Dutch oven until chicken loses its pink color.
Add remaining ingredients; simmer for about 20 minutes.
You can top this with shredded cheese, green onions or dairy sour cream.