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. salsa
1 (28 oz.) can tomatoes, undrained, cut up
3 tsp. chili powder
1 (8 oz.) can tomato sauce
1 (15 oz.) can garbanzo beans, drained
1 green bell pepper, chopped

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