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Entrees - Maindishes
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None
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Ingredients |
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6 chicken breast halves, boneless and skinless cubed
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1 cup onion, coarsely chopped
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1 green bell pepper, seeded, deveined and chopped
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2 garlic cloves, minced
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2 tablespoons olive oil
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2 151/2 ounce cans Mexican-style stewed tomatoes
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2 151/2 ounce can pinto beans, drained
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1/2 cup picante sauce
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon salt
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Instructions |
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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.
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Add remaining ingredients and simmer 20 minutes.
Serve over steamed rice.
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Originally Submitted
1/26/2014
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0 Out of 5 from
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You can add this Chicken Chili recipe to your own private DesktopCookbook.
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