Cincinnati chicken chili
3
Points®
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
Onion
1 medium, chopped
Green bell pepper
1 medium, seeded and chopped
Garlic
3 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
Uncooked ground chicken breast
1 pound(s), skinless
Canned diced tomatoes
14½ oz
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)
Scallions
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.
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