Soups, Chowders, and Stews

Cincinnati Turkey Chili


  • 4 oz. uncooked spaghetti
  • Cooking spray
  • 8 oz. lean ground turkey
  • 1 ½ c. prechopped onion, divided
  • 1 c. chopped green bell pepper
  • 1 T. bottled minced garlic
  • 1 T. chili powder
  • 2 T. tomato paste
  • 1 t. ground cumin
  • 1 t. dried oregano
  • ¼ t. ground cinnamon
  • 1/8 t. ground allspice
  • ½ c. fat-free, less-sodium chicken broth
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 ½ T. chopped semisweet chocolate
  • ¼ t. salt
  • ¾ c. (3 oz) shredded sharp cheddar cheese


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 c. 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 c. onion and cheese.


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