1 lb. dried pinto beans
2 med. onions, chopped
2 tbsp. olive oil
4 c. water
2 cloves garlic, minced
2 tsp. chili powder (or as to taste)
2 tsp. salt
1 canned chili pepper, diced
3 whole chicken breasts, skinned, boned and cut in 1 inch pieces
1 sweet red pepper, sliced in 1/4-inch strips
1/4 lb. Monterey Jack cheese, grated

Put beans in a large bowl. Cover 3 inches above bean level with water. Soak overnight. Drain.

In a large kettle, saute onion in olive oil until golden. Add beans, 4 cups water, garlic, chili powder and salt. Simmer for 1 1/2 hours. Add chili pepper and simmer 30 minutes longer. Add chicken and red pepper, simmer another 30 minutes or until beans are tender. Add cheese, stir in and remove from heat. Arrange in a 2-quart deep platter or casserole. Makes 6 servings. About 580 calories per serving.