Cincinnati Turkey Chili

By japaulson

Ladle bowlfuls of inspired Midwestern chili for your next casual dinner party or football gathering.

Serve Jack-Corn Muffins!!

Ingredients

• 4 servings (serving size: about 1/2 cup spaghetti, 1 1/2 cups chili, 2 tablespoons onion, and 3 tablespoons cheese)
• 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 (OMIT for my family)
• 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

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
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.

Nutritional Information
Calories:408
Fat:13.8g (sat 6.6g,mono 4.3g,poly 1.7g)
Protein:24.5g
Carbohydrate:47.4g
Fiber:7.9g
Cholesterol:67mg
Iron:3.7mg
Sodium:765mg
Calcium:237mg