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Chicken Chili Stew

1 pound chicken tenders - (to 1 1/2 lbs) -- cut in 3/4" pieces (or use boneless breasts)
1 can diced tomatoes - (15 oz) -- undrained
1 can sliced black olives - (4 oz)
1 can pinto beans flavored with jalapeno - (15 oz)
1 envelope taco seasoning mix
1 cup frozen corn
1 green bell pepper -- coarsely chopped
1 medium onion -- coarsely chopped
1 red bell pepper -- coarsely chopped
1 tablespoon instant tapioca
1 teaspoon chicken base or 1 chicken bouillon cube
1/4 cup small pasta such as ditalini

Combine all ingredients; cover and cook on LOW 7 to 9 hours. If desired, turn to HIGH during the last 30 minutes and add 1/4 cup of small pasta, or serve stew on rice.

This recipe yields 6 servings.

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