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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 408
  • Fat: 13.8g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 24.5g
  • Carbohydrate: 47.4g
  • Fiber: 7.9g
  • Cholesterol: 67mg
  • Iron: 3.7mg
  • Sodium: 765mg
  • Calcium: 237mg

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. 1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
  2. 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.
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