Chili-Chicken Stew - cooking recipe

Ingredients

3 Whole Ckicken Breasts; split, skinned and boned
1 c. Chopped Onion
1 Med. Green Pepper, chopped
2 Clove Garlic, minced
2 Tbsp. Vegetable oil
2 cans (14 1/2 oz. ea.) Stewed Tomatoes
1 can (15 1/2 oz.) Pinto Beans, drained
2/3 to 3/4 c. Picante Sauce, as desired
1 tsp. Chili Powder
1 tsp. Ground Cumin
1/2 tsp. Salt

Preparation

Cut the chicken into one inch pieces.
Cook chicken, onion, green pepper, and garlic in the oil in a dutch oven until the chicken loses its pink color.
Add the remaining ingredients. Simmer 20 minutes.
Makes about 9 cups of stew