Recipe - Five Way Chili

One half teaspoon Olive oil
1 One half pound Ground chicken breast;
skinless, cooked
One half cup Onions; chopped
One half cup Bell peppers; chopped
2 Cloves garlic; minced
14 One half ounce Crushed tomatoes
8 ounce Nosaltadded tomato sauce
3 tablespoon Chili powder
2 tablespoon Cocoa powder
One half teaspoon Cinnamon
One half teaspoon Cumin
One fourth teaspoon Allspice
1/8 teaspoon Cloves
Three fourths teaspoon Salt
One half teaspoon Black pepper
1 pound Spaghetti; thin, cooked
15 ounce Dark red kidney beans;
drained
Three fourths cup Onions; chopped
Three fourths cup Fatfree cheddar cheese;
grated

Heat oil over mediumhigh 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 recipeludigest Volume 01 Number 455 by "Diane Geary."
diane@keyway.net on Jan 5, 1998