Saturday, January 2, 2010

Cincinnati Turkey Chili

So here we go with the first of several Cooking Light recipes to help us all get off to a good start this new year. I'd never had this kind of chili before, but I like the idea of serving chili over spaghetti. I also have a special fondness for cinnamon in savory dishes. As a special treat, John whipped up some homemade spaghetti while I went to the grocery store to pick up the ingredients. He just got his pasta maker a week ago, and he's already got the whole pasta-making thing down to a science.

John and I both enjoyed this... it's a warm and comforting meal for a cold winter day. It's not hot at all, so add more chili powder if you want a little more kick. We served ours with corn muffins... yum.

Cincinnati Turkey Chili
from Cooking Light

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

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.

Yield:  4 servings (serving size: about 1/2 cup spaghetti, 1 1/2 cups chili, 2 tablespoons onion, and 3 tablespoons cheese)

And in case you keep track of this sort of thing, here's the nutrition info:
CALORIES 408 ; FAT 13.8g (sat 6.6g,mono 4.3g,poly 1.7g); CHOLESTEROL 67mg; CALCIUM 237mg; CARBOHYDRATE 47.4g; SODIUM 765mg; PROTEIN 24.5g; FIBER 7.9g; IRON 3.7mg

Download a printable recipe.

1 comment:

Anonymous said...

Chocloate in chili?????????

All My Love, Auntie :) xoxooo