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Prep Time: 5 Minutes Cook Time: 34 Minutes |
Ready In: 39 Minutes Servings: 4 |
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Ladle bowlfuls of inspired Midwestern chili for your next casual dinner party or football gathering. 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 |
Directions:
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.
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