Chili Chicken Stew

6 chicken breast, skinned and deboned

1 med. onion, chopped

1 med. green pepper, chopped

1 T oil

2 (14 oz ) canned diced tomatoes

1 ( 15 oz. ) Pinto beans, drained

2/3 c. Picante sauce

1 t chili powder

1 t ground cumin

1/2 t salt

cheddar cheese, sour cream, diced avocado, green onions

Cut chicken into 1 inch pieces. Cook chicken and next 3 ingredients in hot oil in dutch oven until lightly browned. Add tomatoes and next 5 ingredients, cover and reduce heat. Simmer 20 minutes. Sprinkle with toppings.