Cincinnati Turkey Chili

By amybites

(4 servings) 570 calories, 10g fat, protein 47g, carb 83g, 19g fiber, cholesterol 50mg, 480mg sodium

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 pound lean ground turkey
• 2 green bell peppers, diced
• 2 tablespoons chili powder
• 1 tablespoon unsweetened natural cocoa
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cloves
• One 15-oz. can no-salt-added tomato sauce
• One 14.5-oz. can no-salt-added diced tomatoes with their juices
• 1/2 cup water
• 1 tablespoon unsulfured molasses
• 1 bay leaf
• 8 oz. whole grain spaghetti, cooked
• 1 cup canned kidney beans, preferably low-sodium, drained and rinsed
• 1/4 cup grated, lightly packed extra-sharp cheddar cheese
• 4 teaspoon finely diced red onion

Preparation

Step 1

Heat the oil in a large Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Add the turkey and cook, breaking it up with wooden spoon into small pieces, until just cooked through and no longer pink, about 5 minutes. Add the bell peppers and cook until they soften, about 2 minutes. Add the spices and cook, stirring, until fragrant, about 1 minute.

Add the tomato sauce, tomatoes, water, molasses, and bay leaf and bring to a boil. Reduce the heat to low and simmer until the mixture has thickened considerably but is still soupy, about 2 hours. Remove the bay leaf. Serve over the spaghetti, topped with kidney beans, cheese, and diced red onion.