Turkey Cincinnati Chili

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NUTRITION per serving: 430 Calories; 9g Fat; 32g Protein; 59g Carbohydrate; 12g Dietary Fiber; 42mg Cholesterol; 1167mg Sodium. Exchanges: 2 1/2 Grain (Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. Points: 9

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  • 6

Ingredients

  • 6 ounces uncooked Spaghetti pasta
  • Non-aerosol cooking spray
  • 12 ounces lean ground turkey
  • 2 1/4 cups chopped onion, divided
  • 1 1/2 cups chopped green bell pepper
  • 3 cloves garlic, pressed
  • 1 1/2 tablespoon chili powder
  • 3 tablespoons tomato paste
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/3 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3/4 cup low sodium chicken broth
  • 22 ounces canned kidney beans, drained and rinsed
  • 22 ounces canned diced tomatoes, undrained
  • 3 3/4 tablespoons chopped semi-sweet chocolate
  • 1/3 teaspoon salt
  • 1 1/4 cups shredded low fat Cheddar cheese

Preparation

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain; set aside. Coat a Dutch oven with cooking spray over medium-high heat. Add turkey; cook and crumble for 3 minutes. Add 1 1/2 cups of chopped onion, the bell pepper and the garlic; saute for 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook for 1 minute. Add broth, beans and tomatoes; bring to a boil then reduce heat, cover and simmer for 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt. Serve chili over spaghetti; top with remaining chopped onion and the shredded cheese.

SERVING SUGGESTION: A salad of Romaine lettuce, sliced red onion and shredded carrot.
VEGETARIAN: Instead of ground turkey, use TVP crumbles and use vegetable broth.
KOSHER: Use your favorite soy cheese.

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