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