Spicy Chicken Chili - cooking recipe

Ingredients

6 chicken breast halves (boneless and skinless), cubed
1 c. onion, coarsely chopped
1 green bell pepper, seeded, deveined and chopped
2 garlic cloves, minced
2 Tbsp. olive oil
2 (15 1/2 oz.) cans Mexican-style stewed tomatoes
2 (15 1/2 oz.) cans pinto beans, drained
1/2 c. picante sauce (hot, medium or mild)
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt

Preparation

In a large saucepan over medium-high heat, warm oil.
Add chicken, onion, bell pepper and garlic.
Saute 5 to 7 minutes or until chicken is no longer pink.
Add remaining ingredients and simmer 20 minutes.
Serve over steamed rice.