Turkey Cincinnati Chili Recipe: Savory Ground Turkey Chili with Spaghetti

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 pound lean ground turkey
• 2 green bell peppers, diced
• 2 tablespoons chili powder
• 1 tablespoon unsweetened natural cocoa
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (optional)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cloves
• 1 (14.5-ounce) can tomato sauce, no-salt-added
• 1 (14.5-ounce) can diced tomatoes, no-salt-added, with their juices
• 1/2 cup water
• 1 tablespoon unsulfured molasses
• 1 bay leaf
• 8 ounces spaghetti, preferably whole-grain, cooked according to package directions
• 1 cup canned kidney beans, preferably low-sodium, drained and rinsed
• 1/4 cup grated extra-sharp Cheddar cheese, lightly packed
• 4 teaspoons finely diced red onion

• Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chopped onion and cook, stirring, until softened, about 5 minutes. Add the minced garlic and cook for 30 seconds.
• Add 1 pound lean ground turkey and cook, breaking it up with a wooden spoon into small pieces, until just cooked through and no longer pink, about 5 minutes.
• Add the diced green bell peppers and cook until they begin to soften, about 2 minutes. Stir in 2 tablespoons chili powder, 1 tablespoon unsweetened cocoa, 2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano (if using), 1/2 teaspoon ground allspice, 1/2 teaspoon cayenne, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground cloves. Cook, stirring, until fragrant, about 1 minute.
• Add 1 (14.5-ounce) can tomato sauce, 1 (14.5-ounce) can diced tomatoes with their juices, 1/2 cup water, 1 tablespoon unsulfured molasses, and 1 bay leaf and bring to a boil. Reduce the heat to low and simmer gently, partially covered, until the mixture has thickened considerably but remains somewhat soupy, about 2 hours.
• Remove and discard the bay leaf. Serve the chili over the cooked spaghetti and top each portion with the kidney beans, grated Cheddar cheese, and diced red onion.

Adapted From

Comfort Food Fix

Nutrition

Leanne Abe

I’d never used cocoa in turkey chili before, but it added a pleasant warmth. I simmered with the lid half on to prevent rapid evaporation; the flavors deepened the next day. I enjoyed it over spaghetti and also on its own with bread.

Carol Anne Grady

This is rich and meaty with deep spice. I cooked it a bit longer and made it the day before so it thickened nicely. Adjust pasta, cheese, and onion to taste—one bite might make you reach for a bigger bowl.

Lynne Brenner

The turkey and peppers worked well with the spice mix, cocoa, and molasses. I warmed the beans in the chili and served it over multigrain spaghetti with cheese and red onion—delicious and healthy.

Ellen Fuss

As a dietitian, I appreciated the reduced fat and bold flavor. The spice blend, including allspice and cloves, created a satisfying result. I used reduced-sodium tomatoes and whole-wheat spaghetti and enjoyed it thoroughly.

Sheri C.

This version smells like the Cincinnati chili I know. I preferred a slightly thinner consistency and would use broth instead of water, adding the beans to the pot so they’re warmed through.