1 lb. boneless skinless chicken breasts, cut into bite sized pieces
1 c. chopped onions
1/2 c. chopped celery
1/2 c. chopped carrot
2 garlic cloves, minced
1 c. fresh tomato salsa, or salsa
1 (28 oz.) can tomatoes, undrained, cut up
1 (8 oz.) can tomato sauce
3 tsp. chili powder
1/2 tsp. cumin
1 (15 oz.) can garbanzo beans, drained
1 green bell pepper, chopped

Spray large nonstick saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken, onions, celery, carrot and garlic; cook and stir until chicken is no longer pink. Stir in salsa, tomatoes, tomato sauce, chili powder and cumin.