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Cincinnati Turkey Chili

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cooking Light Gluten-Free Cookbook