Cincinnati Turkey Chili

Photo: Randy Mayor; Styling: Jan Gautro
Ladle bowlfuls of inspired Midwestern chili for your next casual dinner party or football gathering.

Yield:

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

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 34 Minutes

Nutritional Information

Calories 408
Fat 13.8 g
Satfat 6.6 g
Monofat 4.3 g
Polyfat 1.7 g
Protein 24.5 g
Carbohydrate 47.4 g
Fiber 7.9 g
Cholesterol 67 mg
Iron 3.7 mg
Sodium 765 mg
Calcium 237 mg

Ingredients

4 ounces uncooked spaghetti
Cooking spray
8 ounces lean ground turkey
1 1/2 cups prechopped 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, less-sodium chicken broth
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

Preparation

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.

Note:

September 2009