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 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. Per serving: 471 Calories; 4g Fat (7% calories from fat); 41g Protein; 82g Carbohydrate; 60mg Cholesterol; 1186mg Sodium NOTES : Serve chili over spaghetti. Top with beans, remaining onions, and cheese. Recipe by: Cooking With Gas, Meals In Minutes Posted to recipelu-digest Volume 01 Number 455 by "Diane Geary."
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|Serving Size: 1 Serving (396g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1.5mg||0 %|
|Sodium 394.9mg||14 %|
|Potassium 542.7mg||14 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 17.5g|
|Protein 6.1g||9 %|
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Calories per serving: 115
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