It's that time of year again....soups, chili's, stews, yum! Around these parts we LOVE Cincinnati chili. In the past I have just added cinnamon, cloves and brown sugar to chili to give it that extra zing Cincinnati chili has. This recipe has a healthy spin and so tasty. Since starting on this journey of weight loss and health we have rediscovered the joy of cooking again. Here's a good article from livestrong.com "How to Eat Healthy at Home and Save Money."
Diffidently 5 stars!
(serving size: about 1/2 cup spaghetti, 1 1/2 cups chili, 2 tablespoons onion, and 3 tablespoons cheese)
4 ounces uncooked spaghetti
8 ounces lean ground turkey ( I used 1lb ground turkey)
1 1/2 cups prechopped onion, divided
1 cup chopped green bell pepper ( I used a red pepper)
1 tablespoon bottled minced garlic ( I used 3 garlic cloves minced)
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
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.
Calories:408 Cooking Light, SEPTEMBER 2009 Cincinnati Turkey Chili
Fat:13.8g (sat 6.6g,mono 4.3g,poly 1.7g)
Cooking Light, SEPTEMBER 2009
Cincinnati Turkey Chili