Chicken Chili

JoAnn’s Award Winning Chicken Chili

(Ingredients)

3 boneless, skinless chicken breasts

1 medium onion, chopped

1 medium green bell pepper, chopped

2 cloves minced garlic

1 Tbsp Vegetable oil

(2)  15.5 oz cans of Mexican style stewed tomatoes

(2)  cans of chili beans

(1)  can of kidney beans, drained

2 Tbsp chili powder

1 Tbsp ground cumin

1 c. picante sauce

(Directions)

Cook and shred chicken.  Set aside.  In large pot, cook onion, pepper and garlic in the vegetable oil until soft.    Add the remaining ingredients (breaking up stewed tomatoes with a spoon) and simmer for 30 minutes, stirring occasionally.  Add chicken and keep warm until serving.