1 medium onion, chopped
1 medium-size green bell pepper, diced
2 cloves garlic, minced
2 teaspoons vegetable oil
1 1/2 pounds skinned and boned chicken breast halves, cut into 1/2-inch cubes
1 (14 1/2-ounce) can diced tomatoes
1 (15-ounce) can pinto beans, drained
1 (15-ounce) can cannellini beans, drained
1 cup chunky salsa
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
2 cups (8 ounces) reduced-fat shredded Cheddar cheese
4 green onions, sliced
Cook first three ingredients in oil in a large skillet over medium-high heat 3 to 4 minutes. Place in a lightly greased 13- x 9- x 2-inch baking dish.
Add chicken to skillet and cook over medium-high heat, stirring frequently, until chicken is browned. Drain chicken; arrange over vegetables in baking dish. Add tomatoes and next 5 ingredients, stirring to combine.
Bake at 375 for 30 to 25 minutes. Sprinkle evenly with cheese and green onions. Bake an additional 3 to 5 minutes. Serve with cornbread or tortilla chips.
Yield: 6 servings.
