Ohio Turkey Chili

  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 servings
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2 tablespoons vegetable oil

1 yellow onion, finely chopped 

2 cloves garlic, minced 

1 pound ground turkey (80 percent lean) 

Kosher salt and freshly ground black pepper 

2 tablespoons tomato paste 

1 tablespoon chili powder 

1 tablespoon paprika 

1 teaspoon ground allspice 

1 teaspoon ground cinnamon 

1 teaspoon ground coriander 

1 teaspoon ground cumin 

1/4 teaspoon ground cloves 

One 15-ounce can diced tomatoes 

1 tablespoon cider vinegar 

2 teaspoons Worcestershire sauce 

1 ounce unsweetened chocolate, finely chopped 

12 ounces spaghetti 

8 ounces shredded Cheddar

Thinly sliced green onions, for topping, optional


  1. Heat the oil in a Dutch oven or heavy pot over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the ground turkey, 1 teaspoon salt and 1/4 teaspoon pepper, and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the tomato paste, chili powder, paprika, allspice, cinnamon, coriander, cumin and cloves; cook, stirring constantly, for 1 minute. Add the tomatoes and 1 1/2 cups water, and bring to a simmer. Simmer, uncovered, until slightly reduced, about 10 minutes. Add the vinegar, Worcestershire and chocolate, and continue to simmer until the flavors have melded and the chili has thickened a little more, about 10 minutes. Season with salt and pepper.
  2. While the chili simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions.
  3. Serve the spaghetti topped with chili, Cheddar, and green onions if using.

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