1 1/2 lb. boneless, skinned chicken, cut in 1" pieces
1 lg. onion, chopped
2 minced garlic cloves
1 (16 oz.) can stewed tomatoes
3 med. carrots, peeled & sliced (1 1/2 c.)
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 & drained)
1 lg. green pepper cut into 3/4" pieces

Cook chicken, onion and garlic in oil in Dutch oven until chicken loses its pink color. Add remaining ingredients except green pepper. Reduce heat and simmer 15 minutes. Add green pepper and continue to simmer until carrots and green pepper are tender. About 10 minutes. Variation: I substitute 1/2 cup salsa for tomato sauce.