Cincinnati Turkey Chili

  • Level: Easy
  • Yield: 4 servings
  • Total: 40 min
  • Active: 30 min


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)


  1. 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.
  2. 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.
  3. Meanwhile, salt the boiling water, add the spaghetti and cook as the label directs for al dente; drain.
  4. 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.
Let's Get Cooking!

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5 Reviews

Stephanie Bogmenko