Cincinnati Chicken Chili

Total Time
1 hr 40 min
25 min
1 hr 15 min
Spaghetti topped with chili is a kid and crowd pleaser. If you like your chili with a little more kick, use hot green chiles and hot salsa.


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

chopped green chili(es)

4 oz, canned, mild

chili powder

6 Tbsp

unsweetened cocoa powder

1 Tbsp

ground cumin

2 tsp

ground cinnamon

1 tsp


1 tsp

table salt

½ tsp

98% fat-free uncooked 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


1 cup(s)

cooked spaghetti

½ pound(s)

Weight Watchers Reduced Fat Mexican style blend shredded cheese

½ cup(s)

uncooked scallion(s)

2 medium, thinly sliced


  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.

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