Cincinnati Turkey Chili
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 690
- Total Fat
- 30 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 130 milligrams
- Sodium
- 1049 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 8 grams
- Protein
- 46 grams
- Sugar
- 11 grams
- Total: 40 min
- Active: 30 min
Ingredients
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
1 1/4 pounds ground turkey
1 tablespoon chili powder
1 teaspoon ground cinnamon
1 teaspoon unsweetened cocoa powder
1 tablespoon Worcestershire sauce
1 28-ounce can crushed tomatoes
8 ounces spaghetti
1 cup finely shredded sharp cheddar cheese (about 4 ounces)
Directions
- Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large wide pot or dutch oven over medium-high heat. Reserve 1/3 cup chopped onion, then add the rest of the onion and the garlic to the pot; season with salt and pepper. Cook, stirring, until softened, 3 to 5 minutes. Add the turkey and cook, breaking it up into small pieces, until cooked through, about 3 more minutes. Add the chili powder, cinnamon, cocoa powder, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the spices are lightly toasted, about 1 minute. Stir in the Worcestershire sauce, then add the tomatoes and 1 cup water.
- Bring the chili to a simmer. Cook, stirring occasionally and adjusting the heat as needed to maintain a steady simmer, until the sauce reduces slightly, about 20 minutes.
- Meanwhile, salt the boiling water, add the spaghetti and cook as the label directs for al dente; drain.
- Season the chili with salt and pepper. Divide the spaghetti among shallow bowls and top with the chili. Sprinkle with the reserved chopped onion and the cheese.