Ohio Turkey Chili
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 882
- Total Fat
- 41
- Saturated Fat
- 16
- Carbohydrates
- 80
- Dietary Fiber
- 9
- Sugar
- 8
- Protein
- 51
- Cholesterol
- 136
- Sodium
- 1000
- Total: 50 min
- Active: 30 min
Ingredients
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
Directions
- 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.
- While the chili simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions.
- Serve the spaghetti topped with chili, Cheddar, and green onions if using.