Cincinnati Turkey Chili

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

Prep Time: 40 minutes
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 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.

Nutritional Information

Calories:

408

Fat:

13.8g (sat 6.6g,mono 4.3g,poly 1.7g)

Protein:

24.5g

Carbohydrate:

47.4g

Fiber:

7.9g

Cholesterol:

67mg

Iron:

3.7mg

Sodium:

765mg

Calcium:

237mg