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, cut up, undrained
1 (8 oz.) can tomato sauce
2 tsp. chili powder
1/2 tsp. cumin
1 (15 oz.) can of garbanzo beans, drained
1 green pepper, chopped

Spray large nonstick saucepan with nonstick cooking spray. Heat over medium heat until hot. Add chicken, onions, celery, carrot and garlic. Cook and stir until chicken is no longer pink. Stir in salsa, tomato and tomato sauce, chili powder and cumin. Bring to a boil, reduce heat. Cover. Simmer 30 minutes, stirring occasionally. Stir in garbanzo beans and bell pepper. Simmer until thoroughly heated. 6 (1 1/2 cup) servings.