Chili-Chicken Stew - cooking recipe

Ingredients

6 chicken breast halves, skinned and boned
1 medium onion, chopped
2 cloves garlic, minced
1 medium green pepper, chopped
1 Tbsp. vegetable oil
2 (14 1/2 oz.) cans stewed tomatoes, undrained and chopped
15 oz. can pinto beans
2/3 c. picante sauce
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt

Preparation

Cut chicken into 1-inch pieces.
Cook chicken and next 3 ingredients in hot oil in a Dutch oven until lightly browned. Add tomatoes and next 5 ingredients.
Cover, reduce heat and simmer for 20 minutes.
Yields 6 servings.