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LOCATION: Recipes >> Chili >> Cincinnati 07

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Five Way Chili

1/2 tsp olive oil
1 1/2 lbs ground chicken breast, skinless, cooked
1/2 c onions, chopped
1/2 c bell peppers, chopped
2 cloves garlic, minced
14 1/2 ozs crushed tomatoes
8 ozs no-salt-added tomato sauce
3 tbsps chili powder
2 tbsps cocoa powder
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp allspice
1/8 tsp cloves
3/4 tsp salt
1/2 tsp black pepper
1 lb spaghetti, thin, cooked
15 ozs dark red kidney beans, drained
3/4 c onions, chopped
3/4 c fat-free cheddar cheese, grated

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.

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