Chunky Chicken Chili
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
2 garlic cloves, minced
1 cup tomato salsa
1 can (28oz) tomatoes, undrained, cut up
1 can (8oz) tomato sauce
3 tsp chili powder (or to taste)
1/2 tsp cumin
1 can (15oz) Green Giant or Joan of Arc Garbonzo Beans, drained
1 green bell pepper, chopped
Spray large nonstick saucepan with cooking spray. Heat over medium heat
until hot. Add chicken, onions, celery, carrots, and garlic; cook and
stir
until chicken is no longer pink. Stir in salsa, tomatoes, tomato sauce,
chili powder, and cumin. Bring to a boil and reduce heat. Cover and
simmer
30 minutes, stirring occasionally. Stir in garbanzo beans and green
pepper; simmer until thoroughly heated. Serve over rice. Serves 6.
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