Cincinnati Turkey Chili
Janet Foutty
ingredients
- 4 ounces uncooked spaghetti
- Cooking spray
- 8 ounces lean ground turkey
- 1 1/2 cups prechopped onion, divided
- 1 cup chopped green bell pepper
- 1 tablespoon bottled minced garlic
- 1 tablespoon chili powder
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/2 cup fat-free, less-sodium chicken broth
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 1/2 tablespoons chopped semisweet chocolate
- 1/4 teaspoon salt
- 3/4 cup (3 ounces) shredded sharp cheddar cheese
directions
- 1
1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
- 2
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.
Source: Janet Foutty
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