Five Way Chicken Chili
Five Way Chili recipe
Yield
12 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon | olive oil |
|
| 1 ½ | pounds |
chicken breasts
skinless, cooked |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
sweet bell peppers
chopped |
*
|
| 2 | cloves |
garlic
minced |
|
| 14 ½ | ounces |
tomatoes
crushed |
|
| 8 | ounces | tomato sauce |
|
| 3 | tablespoons | chili powder |
|
| 2 | tablespoons | cocoa powder |
|
| ½ | teaspoon | cinnamon |
|
| ½ | teaspoon | cumin |
|
| ¼ | teaspoon | allspice |
|
| ⅛ | teaspoon | cloves |
|
| ¾ | teaspoon | salt |
|
| ½ | teaspoon | black pepper |
|
| 1 | pound |
spaghetti
thin, cooked |
|
| 15 | ounces | red kidney beans |
|
| ¾ | cup |
onions
chopped |
|
| ¾ | cup |
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.
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