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Chicken Chili Recipe


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     Chicken Chili

Category   Entrees - Maindishes
Sub Category   None

6 chicken breast halves, boneless and skinless cubed
1 cup onion, coarsely chopped
1 green bell pepper, seeded, deveined and chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 151/2 ounce cans Mexican-style stewed tomatoes
2 151/2 ounce can pinto beans, drained
1/2 cup picante sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt

In large saute pan over medium-high heat, warm oil. Add chicken, onion, pepper, and garlic. Saute 5 to 7 minutes or until chicken is no longer pink.
Add remaining ingredients and simmer 20 minutes. Serve over steamed rice.

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