Cincinnati Turkey Chili Cooking Light
Discover a lighter twist on a classic Midwestern favorite with this Cincinnati Turkey Chili from Cooking Light. Infused with warm spices like cinnamon, cumin, and a hint of cocoa powder, this lean turkey chili delivers bold flavor while keeping things nutritious. Simmered to perfection with crushed tomatoes, kidney beans, and a symphony of aromatic spices, it’s served over a bed of hearty spaghetti for the ultimate comforting meal. Ready in under an hour and easy to customize with toppings like reduced-fat cheddar, green onions, or crunchy oyster crackers, this dish combines wholesome ingredients with the bold, sweet-savory charm of Cincinnati-style chili. Perfect for a satisfying weeknight dinner that’s both hearty and healthy!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 pound Ground turkey (93% lean)
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 2 cups Chicken broth, low-sodium
- 1 14-ounce can Canned crushed tomatoes (unsalted)
- 1 15-ounce can Canned kidney beans, rinsed and drained
- 1 tablespoon Cocoa powder, unsweetened
- 2 teaspoons Chili powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 ounces Cooked spaghetti or whole wheat spaghetti
- 0.5 cup Shredded reduced-fat cheddar cheese (optional)
- 2 tablespoons Chopped green onions (optional)
- 0.25 cup Oyster crackers (optional)
Instructions
Heat a large pot or Dutch oven over medium heat. Add olive oil and swirl to coat.
Add ground turkey to the pot and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Transfer the cooked turkey to a bowl and set aside.
In the same pot, add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 1 minute to caramelize. Then add the chicken broth, crushed tomatoes, and the cooked turkey back into the pot.
Add the kidney beans, cocoa powder, chili powder, cinnamon, cumin, allspice, salt, and black pepper. Stir well to combine all ingredients.
Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
While the chili is simmering, cook the spaghetti according to package instructions. Drain and set aside.
To serve, spoon the chili over a bed of cooked spaghetti. Optionally, top with shredded cheddar cheese, chopped green onions, and oyster crackers as desired.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 6.2 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
