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

Cut chicken into 1 inch squares. Cook chicken, onion, green pepper and garlic in hot oil in a Dutch oven until lightly browned. Add tomatoes, beans, picante sauce, chili powder, cumin and salt. Cover, reduce heat and simmer 20 minutes.

Top individual servings with choice of: shredded Cheddar cheese, sour cream, diced avocado or sliced green onions.