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 no-salt-added tomato sauce

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 dark red kidney beans -- drained

3/4 cup onions -- chopped

3/4 cup fat-free cheddar cheese -- grated

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