Cincinnati chicken chili

3 - 4
PersonalPoints™ per serving
Total Time
1 hr 40 min
Prep
25 min
Cook
1 hr 15 min
Serves
8
Difficulty
Easy
Cincinnati is famously known for its chili not only because of how it’s seasoned but also because of how it’s served. Unlike traditional chili, their version uses both cinnamon and cocoa powder for spice and richness and the people in the city serve it over spaghetti and top it with cheese, chopped onions, and kidney beans. Here, we’ve used ground chicken instead of beef, but we’ve kept many of its other signature ingredients, including the cheese. You could top it with beans if you’d like, just know that the addition will affect the nutritional value. If you like your chili with a little more kick, use hot green chiles and hot salsa.

Ingredients

Canola oil

2 tsp

Uncooked onion(s)

1 medium, chopped

Green pepper(s)

1 medium, seeded and chopped

Garlic clove(s)

3 medium clove(s), chopped

Canned diced green chiles

4 oz, canned, mild

Chili powder

6 Tbsp

Unsweetened cocoa powder

1 Tbsp

Ground cumin

2 tsp

Ground cinnamon

1 tsp

Sugar

1 tsp

Table salt

½ tsp

98% fat-free uncooked ground chicken breast

1 pound(s), skinless

Canned diced tomatoes

14½ oz

Fat free salsa

1 cup(s), mild, chunky variety

Canned tomato sauce

8 oz

Water

1 cup(s)

Cooked spaghetti

½ pound(s)

Weight Watchers Reduced-fat Mexican style shredded cheese

½ cup(s)

Uncooked scallion(s)

2 medium, thinly sliced

Instructions

  1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, about 6 minutes. Stir in the chiles, chili powder, cocoa, cumin, cinnamon, sugar, and salt. Cook until fragrant, about 1 minute. Add chicken and cook, breaking itup with a wooden spoon, until browned, about 8 minutes.
  2. Add the tomatoes with their liquid, salsa, tomato sauce, and water; bring to a boil. Reduce the heat and simmer, covered, until the flavors blend and the chili thickens slightly, about 1 hour.
  3. Divide the spaghetti among 8 plates. Spoon the chili on top, then sprinkle with the cheese and scallions. Yields generous 1⁄2 cup spaghetti with 1 cup chili and 1 tablespoon cheese per serving.