Five Way Chili

• 1/2 teaspoon olive oil
• 1 1/2 pounds ground chicken breast skinless, cooked
• 1/2 cup onions chopped
• 1/2 cup bell peppers chopped
• 2 cloves garlic minced
• 14 1/2 ounces crushed tomatoes
• 8 ounces tomato sauce No-salt-added
• 3 tablespoons chili powder
• 2 tablespoons cocoa powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/4 teaspoon allspice
• 1/8 teaspoon cloves
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound spaghetti thin, cooked
• 15 ounces red kidney beans Dark, drained
• 3/4 cup onions chopped
• 3/4 cup fat free cheddar cheese grated

1. Heat oil over medium-high flame. Add chicken, onions, bell peppers, and garlic. Cook until chicken is no longer pink and vegetables are tender.
2. 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.
3. NOTES : Serve chili over spaghetti. Top with beans, remaining onions, and cheese.

olive oil, ground chicken, onions, bell peppers, garlic, tomatoes, tomato sauce nosalt, chili powder, cocoa powder, cinnamon, cumin, allspice, cloves, salt, black pepper, thin, red kidney, onions, cheddar cheese

Taken from www.yummly.com/recipe/Five-Way-Chili-1656492 (may not work)