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Five Way Chicken Chili

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Submitted by Jacqueline

Five Way Chili recipe

YIELD

12 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

½ 2.5
TEASPOON ML OLIVE OIL
1 ½ 680.4
POUNDS G CHICKEN BREASTS
skinless, cooked
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML SWEET BELL PEPPERS
chopped *
2 2
CLOVES CLOVES GARLIC
minced
14 ½ 419.1
OUNCES ML/G TOMATOES
crushed
8 231.2
OUNCES ML/G TOMATO SAUCE
3 45
TABLESPOONS ML CHILI POWDER
2 3E+1
TABLESPOONS ML COCOA POWDER
½ 2.5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML CUMIN
¼ 1.3
TEASPOON ML ALLSPICE
0.6
TEASPOON ML CLOVES
¾ 3.8
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
1 453.6
POUND G SPAGHETTI
thin, cooked
15 433.5
OUNCES ML/G RED KIDNEY BEANS
¾ 177
CUP ML ONIONS
chopped
¾ 177
CUP ML CHEDDAR CHEESE
grated

Directions

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. Serve chili over spaghetti. Top with beans, remaining onions, and cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 326 16% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 394mg 16%
Total Carbohydrate 14g 14%
Dietary Fiber 6g 23%
Sugars g
Protein 55g
Vitamin A 18% Vitamin C 16%
Calcium 10% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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