Five way chili

6 Servings

Ingredients

Quantity Ingredient
½ teaspoon Olive oil
1½ pounds Ground chicken breast; skinless, cooked
½ cup Onions; chopped
½ cup Bell peppers; chopped
2 Cloves garlic; minced
14½ ounce Crushed tomatoes
8 ounces No-salt-added tomato sauce
3 tablespoons Chili powder
2 tablespoons Cocoa powder
½ teaspoon Cinnamon
½ teaspoon Cumin
¼ teaspoon Allspice
⅛ teaspoon Cloves
¾ teaspoon Salt
½ teaspoon Black pepper
1 pounds Spaghetti; thin, cooked
15 ounces Dark red kidney beans; drained
¾ cup Onions; chopped
¾ cup Fat-free cheddar cheese; grated

Directions

Heat oil over medium-high flame. Add chicken, onions, bell peppers, and garlic. Cook until chicken is no longer pink and vegetables are tender.

Stir in tomatoes, tomato sauce, chili powder, cocoa powder, cinnamon, cumin, allspice, cloves, salt, and black pepper. Heat to boiling over high flame. Reduce flame and simmer 20 minutes more. Meanwhile, heat beans in a saucepan over medium flame.

Per serving: 471 Calories; 4g Fat (7% calories from fat); 41g Protein; 82g Carbohydrate; 60mg Cholesterol; 1186mg Sodium NOTES : Serve chili over spaghetti. Top with beans, remaining onions, and cheese.

Recipe by: Cooking With Gas, Meals In Minutes Posted to recipelu-digest Volume 01 Number 455 by "Diane Geary." <diane@...> on Jan 5, 1998

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