Cincinnati Turkey Chili Menu
Ladle bowlfuls of inspired Midwestern chili for your next casual dinner party or football gathering.
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.
Cooking Light SEPTEMBER 2009
Cincinnati Turkey Chili
Try this stopwatch-timed menu from the Cooking Light kitchen.
Combine 1 (8.5-ounce) package corn muffin mix, 1/2 cup shredded Monterey Jack cheese with jalapeño peppers, 1/2 cup corn kernels, 1/3 cup 1% low-fat milk, and 1 large egg. Divide batter evenly among 8 muffin cups coated with cooking spray. Bake at 400º for 16 minutes or until browned.
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