Cincinnati Turkey Chili

Oxmoor House
4 servings (serving size: about 1/2 cup spaghetti, 1 1/2 cups chili, 2 tablespoons onion, and 3 tablespoons cheese)


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4 ounces uncooked gluten-free spaghetti
Cooking spray
8 ounces ground turkey breast
1 1/2 cups chopped 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, lower-sodium chicken broth {Check for Gluten}
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


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; 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.

Created date

November 2011

Nutritional Information

Calories 415
Fat 14.5 g
Satfat 6.6 g
Monofat 5 g
Polyfat 1.8 g
Protein 22.7 g
Carbohydrate 49.2 g
Fiber 9.5 g
Cholesterol 67 mg
Iron 4.3 mg
Sodium 797 mg
Calcium 226 mg