Cincinnati Turkey Chili Cooking Light

Discover a lighter twist on a classic Midwestern favorite with this Cincinnati Turkey Chili from Cooking Light. Infused with warm spices like cinnamon, cumin, and a hint of cocoa powder, this lean turkey chili delivers bold flavor while keeping things nutritious. Simmered to perfection with crushed tomatoes, kidney beans, and a symphony of aromatic spices, it’s served over a bed of hearty spaghetti for the ultimate comforting meal. Ready in under an hour and easy to customize with toppings like reduced-fat cheddar, green onions, or crunchy oyster crackers, this dish combines wholesome ingredients with the bold, sweet-savory charm of Cincinnati-style chili. Perfect for a satisfying weeknight dinner that’s both hearty and healthy!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 tablespoon Olive oil
• 1 pound Ground turkey (93% lean)
• 1 medium Yellow onion, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 2 cups Chicken broth, low-sodium
• 1 14-ounce can Canned crushed tomatoes (unsalted)
• 1 15-ounce can Canned kidney beans, rinsed and drained
• 1 tablespoon Cocoa powder, unsweetened
• 2 teaspoons Chili powder
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground allspice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 8 ounces Cooked spaghetti or whole wheat spaghetti
• 0.5 cup Shredded reduced-fat cheddar cheese (optional)
• 2 tablespoons Chopped green onions (optional)
• 0.25 cup Oyster crackers (optional)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add olive oil and swirl to coat.

Step 2

Add ground turkey to the pot and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Transfer the cooked turkey to a bowl and set aside.

Step 3

In the same pot, add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Stir in the tomato paste and cook for 1 minute to caramelize. Then add the chicken broth, crushed tomatoes, and the cooked turkey back into the pot.

Step 5

Add the kidney beans, cocoa powder, chili powder, cinnamon, cumin, allspice, salt, and black pepper. Stir well to combine all ingredients.

Step 6

Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for 20-25 minutes, stirring occasionally, to allow the flavors to meld.

Step 7

While the chili is simmering, cook the spaghetti according to package instructions. Drain and set aside.

Step 8

To serve, spoon the chili over a bed of cooked spaghetti. Optionally, top with shredded cheddar cheese, chopped green onions, and oyster crackers as desired.

Nutrition Facts

Serving size	(1871.1g)

Amount per serving	% Daily Value*
Calories	1950.3

Total Fat 77.5g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 451.8mg	0%
Sodium 2814.7mg	0%
Total Carbohydrate 166.7g	0%
Dietary Fiber 19.2g	0%
Total Sugars 22.2g
Protein 143.2g	0%

Vitamin D 12IU	0%
Calcium 656.9mg	0%
Iron 16.9mg	0%
Potassium 2694.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.0%

Protein: 29.6%

Carbs: 34.4%