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

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

Recipe by Cooking Light September 2009

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.
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