1 1/2 lb. chicken breast, boneless, skinned, cut into 1" cubes
1 lg. onion, chopped OR onion flakes
2 tbsp. minced garlic
2 tbsp. vegetable oil
1 (16 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. oregano, crushed
1 (16 oz.) can kidney beans, rinsed and drained
1 lg. green bell pepper, chopped

Cook chicken, onion and garlic in oil in large saucepan or Dutch oven until chicken loses its pink color. Add remaining ingredients except bell pepper, bring to a boil.

Reduce heat, cover and simmer 15 minutes. Add bell pepper, continue to simmer until pepper is tender, about 10 minutes.

Can add picante sauce if desired, to add to sauce. Serve over rice and/or with tortilla chips.