Cincinnati Turkey Chili

Servings: 4
Preparation Time: 5 minutes
Start to finish: 34 minutes
Recipe

• 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 can kidney beans (15-ounce) rinsed and drained
• 1 can diced tomatoes (14.5-ounce) undrained
• 2 1/2 tablespoons chopped semisweet chocolate
• 1/4 teaspoon salt
• 3/4 cup shredded sharp cheddar cheese (3 ounces)

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.