Rating: 4 stars
50 Ratings
  • 5 star values: 29
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 5

Ladle bowlfuls of inspired Midwestern chili for your next casual dinner party or football gathering.

Recipe by Cooking Light September 2009


Read the full recipe after the video.

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

  • 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.

Nutrition Facts

408 calories; fat 13.8g; saturated fat 6.6g; mono fat 4.3g; poly fat 1.7g; protein 24.5g; carbohydrates 47.4g; fiber 7.9g; cholesterol 67mg; iron 3.7mg; sodium 765mg; calcium 237mg.