Chicken chili with beans

Ingredients:
3 Tbs. olive oil
2 1/2 lb. boneless, skinless chicken thighs cut into 1-inch chunks
1 large onion, chopped
1 large red bell pepper, seeded and chopped
2 frozen garlic cubes
2 frozen chili cubes
2 diced tomatoes
2 cups of water
2 cans (each 14 1/2 oz.) pinto beans, drained and rinsed
Salt and freshly ground pepper, to taste

Directions:
Cook the chicken
In a large saucepan over medium-high heat, warm the olive oil. Add the chicken and cook, stirring once or twice, until golden, 5 to 7 minutes total. Transfer the chicken to a plate.

Prepare the vegetables
Add the onion, bell pepper, garlic, chili and tomatoes to the pan and sauté, stirring occasionally, until softened, about 5 minutes. Return the chicken and any juices from the plate to the pan. Add 2 cups of water and bring to a simmer. Cover, reduce the heat to medium-low and simmer, stirring once or twice, until the chicken is opaque throughout, about 15 minutes. Stir in the beans and cook until they are heated through, about 5 minutes. Season with salt and pepper. Serves 6 to 8.