3 chicken breasts, skinned & boned
1 tbsp. oil
1 c. chopped onion
1 med. green pepper, chopped
2 cloves garlic, minced
2 cans (14 1/2 oz. each) unsalted tomatoes
1 can (15 1/2 oz.) pinto beans, drained
2/3 c. picante sauce
1 tsp. chili powder
1 tsp. ground cumin

CONDIMENT IDEAS:

Chopped green onions
Diced avocado
Plain nonfat yogurt or salsa

Cut chicken into 1-inch cubes. Heat oil in large kettle and saute chicken, onion, green pepper and garlic until chicken loses it's pink color. Add tomatoes, drained beans, picante sauce, chili powder and cumin. Simmer 20 minutes or so. Ladle into bowls and serve. Place condiments in small dishes to be spooned over top of chili. Makes 7 cups.