Ingredients
- 2 garlic (cloves minced)
- 15 ounces dark kidney beans (red drained)
- 1 1/2 pounds chicken breast (ground skinless)
- 14 1/2 ounces tomatoes (crushed)
- 1 pound spaghetti (thin)
- 1 1/4 cup onions (chopped)
- 8 ounces no-salt-added tomato sauce
- 3/4 cup fat-free cheddar cheese (grated)
- 1/2 cup bell peppers (chopped)
- 3 tablespoons chili powder
- 2 tablespoons cocoa powder
- 3/4 teaspoon salt
- 1/2 teaspoon olive oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon allspice
- 1/2 teaspoon black pepper
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 tomato es, tomato sauce, chili powder, cocoa powder, cinnamon, cumin, allspice, cloves , salt, and black pepper. Heat to boiling over high flame. Reduce flame and sim mer 20 minutes more. Meanwhile, heat beans in a saucepan over medium flame. Serve chili over spaghetti. Top with beans, remaining onions, and cheese.
Busted by Christopher E. Eaves <cea260@airmail.net>
