Ingredients
- 1/2 teaspoon Olive oil
- 1 1/2 pounds Ground chicken breast, skinless, cooked
- 1/2 cup Onions, chopped
- 1/2 cup Bell peppers, chopped
- 2 Cloves garlic, minced
- 14 1/2 ounces Crushed tomatoes
- 8 ounces No-salt-added tomato sauce
- 3 tablespoons Chili powder
- 2 tablespoons Cocoa powder
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Cumin
- 1/4 teaspoon Allspice
- 1/8 teaspoon Cloves
- 3/4 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 pound Spaghetti, thin, cooked
- 15 ounces Dark red kidney beans, drained
- 3/4 cup Onions, chopped
- 3/4 cup Fat-free cheddar cheese, grated
Make it step by step
- 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.
- NOTES: Serve chili over spaghetti. Top with beans, remaining onions, and cheese.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.