Four Way Cincinnati Turkey Chili Ww
Experience a mouthwatering twist on a Midwest classic with this Four-Way Cincinnati Turkey Chili, a lighter yet hearty comfort dish perfect for weeknight dinners. Featuring lean ground turkey as the protein-packed base, this Weight Watchers-friendly recipe fuses the savory richness of traditional chili with a unique blend of warm spices like cinnamon, allspice, and a hint of cocoa powder. Served Cincinnati-style over a bed of spaghetti and finished with toppings of tender kidney beans, melted reduced-fat cheddar cheese, and fresh green onion, this chili is a flavor-packed, layered masterpiece. Ready in just an hour and serving six, this recipe is a wholesome, delicious nod to regional cuisine that doesn’t skimp on taste or heartiness. Perfectly customizable, it’s the ideal addition to your collection of healthy, cozy dinner ideas.
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Recipe Information
Ingredients
- 1 pound lean ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 15 ounces tomato sauce
- 14.5 ounces diced tomatoes
- 1 cup beef broth (low sodium)
- 2 tablespoons tomato paste
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 0.25 teaspoon allspice
- 0.25 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 ounces spaghetti (whole wheat or regular)
- 15 ounces kidney beans (rinsed and drained)
- 1 cup reduced-fat shredded cheddar cheese
- 2 stalks green onions (sliced)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and garlic to the pot and sauté for 3-4 minutes, or until softened and fragrant.
Add the ground turkey to the pot and cook until browned, breaking it up into small pieces with a wooden spoon, about 5-7 minutes.
Stir in the tomato sauce, diced tomatoes, beef broth, tomato paste, cocoa powder, chili powder, cumin, cinnamon, allspice, cayenne pepper, Worcestershire sauce, salt, and black pepper.
Bring the mixture to a simmer, then reduce the heat to low and cook uncovered for 30 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken.
While the chili simmers, cook the spaghetti according to the package instructions. Drain and set aside.
To serve four-way Cincinnati-style, place a serving of cooked spaghetti on a plate or in a bowl.
Top the spaghetti with a ladle of chili, followed by a generous sprinkle of kidney beans and shredded cheddar cheese.
Garnish with sliced green onions, if desired, and serve warm.
Nutrition Facts
Calories |
2155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 3707 mg | 161% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 33.0 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1352 mg | 104% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4238 mg | 90% | |
*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.
