Cincinnati Turkey Chili

By AbbyIvie

From Cooking Light

Ingredients

• 4 oz uncooked spaghetti
• cooking spray
• 8 oz lean ground tuekry
• 1.5 cups chopped onion, divided
• 1 cup chopped green bell pepper
• 1 tbsp minced garlic
• 1 tbsp chili powder
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1/8 tsp ground allspice
• 1/2 cup chicken broth
• 15 oz can kidney beans, rinsed and drained
• 14.5 oz can tomatoes, undrained
• 2.5 tbsp chopped semisweet chocolate (about 1/2 of a bakers chocolate square)
• 1/4 tsp salt
• 3/4 cup shredded sharp cheddar

Details

Servings 4

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; saute 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook; cook 1 minute. Add broth, beans and tomatoes; bring to a boil. Cover, reduce heat, simmer 20 minutes stirring occasionally. Remove from heat, stir in chocolate and salt. Serve chili over spaghetti; top with remaining 1/2 cup onions and cheese