Name: 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 ½ 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; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground allspice; ½ 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 ½ tablespoons chopped semisweet chocolate; ¼ teaspoon salt; ¾ cup (3 ounces) shredded sharp cheddar cheese

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.

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Cincinnati Turkey Chili

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