Chicken-Chili Stew - cooking recipe

Ingredients

3 whole chicken breasts
1 c. onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
2 Tbsp. vegetable oil
2 (14 to 15 oz.) cans stewed tomatoes
2 (15 oz.) cans pinto beans, drained
2/3 to 3/4 c. mild or hot picante sauce
1/2 tsp. salt
1 tsp. chili powder
1 tsp. ground cumin

Preparation

Cut chicken into pieces.
Cook chicken, onion, green pepper and garlic in oil in Dutch oven until chicken loses its pink color.
Add remaining ingredients.
Chili powder or cumin is not needed for a great dish.
Simmer 20 minutes.
Makes 9 cups of stew.
Freezes well.
(Better if made ahead.)