Cincinnati Turkey Chili
Cooking Light Mag. Sept 2009 pg 94
Ladle bowlfuls of inspired Midwestern chili for your next casual dinner party or football gathering.
Yield: 4 Ready in 45 minutes
2 people trying soon
Verified by stevemur
|4 ouncesSpaghetti; Uncooked|
|8 ouncesGround turkey|
|1 1/2 cupsprechopped onion; divided|
|1 cupgreen bell pepper; chopped|
|1 tablespoonbottled minced garlic|
|1 tablespoonChili powder|
|2 tablespoonsTomato paste|
|1 teaspoonGround cumin|
|1 teaspoonDried Oregano|
|1/4 teaspoonGround cinnamon|
|1/8 teaspoonGround allspice|
|1/2 cupfat-free less-sodium chicken broth|
|15 ounceKidney beans; rinsed and drained|
|14 1/2 ounceDiced tomatos; undrained|
|2 1/2 tablespoonssemisweet chocolate; chopped|
|3/4 cupshredded sharp cheddar cheese; (3 ounces)|
Cincinnati Turkey Chili 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; saute 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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Cincinnati Turkey Chili Reviews
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