1 lb. boneless chicken
1 1/2 c. chopped onions
1/2 c. chopped celery
1/2 c. chopped carrots
1 garlic clove
1 c. salsa
1 can (28 oz.) tomatoes, undrained, cut up
1 (8 oz.) can tomato sauce
4 tsp. chili powder
1 (15 oz.) can garbanzo beans
1 chopped green pepper

Heat nonstick sauce pan over medium high heat until hot. Add chicken, onions, celery, carrot and garlic. Cook and stir until chicken is done. Stir in salsa, tomatoes, tomato suace and chili powder. Bring to boil. Reduce heat. Cover. Simmer for 30 minutes, stirring occasionally. Stir in garbanzo beans and bell peppers, simmer until thoroughly heated. 6 servings.