Ingredients
- 2 garlic (cloves minced)
- 475 gr dark kidney beans (red drained)
- 400 gr chicken breast (ground skinless)
- 270 gr tomatoes (crushed)
- 170 gr spaghetti (thin)
- 150 gr onions (chopped)
- 230 ml no-salt-added tomato sauce
- 85 gr fat-free cheddar cheese (grated)
- 65 gr bell peppers (chopped)
- 26 gr chili powder
- 12 gr cocoa powder
- 2 gr salt
- 2 ml olive oil
- 1 gr cinnamon
- 1 gr cumin
- 1 gr allspice
- 1 gr 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>
