YIELD Makes 4 main-dish servings
Spicy 5-Way Chili, seasoned with sweet spices and dark cocoa, has a flavor reminiscent of Mexican mole sauce. The chili originated in Cincinnati, Ohio, where chili parlors stand on many street corners. The chili is served alone, 1 way, 2 ways over spaghetti, 3 ways with added beans, 4 ways with chopped onions, or 5 ways with shredded cheese!
|3/4||pound ground turkey|
|1||cup chopped onion, divided|
|3||cloves garlic, minced|
|1||can (8 ounces) reduced-sodium tomato sauce|
|1||to 2 tablespoons chili powder|
|1||tablespoon unsweetened cocoa powder|
|1||to 2 teaspoons cider vinegar|
|1||teaspoon ground cinnamon|
|1/2||teaspoon ground allspice|
|1/8||teaspoon ground cloves (optional)|
|Salt and black pepper|
|8||ounces hot cooked spaghetti|
|1/2||cup (2 ounces) shredded fat-free Cheddar cheese|
|1/2||cup red kidney beans, rinsed and drained|
- Cook and stir turkey in medium saucepan over medium heat about 5 minutes or until browned and no longer pink. Drain fat. Add 1/2 cup onion and garlic; cook about 5 minutes or until onion is tender.
- Add tomato sauce, water, chili powder, cocoa, vinegar, cinnamon, allspice, paprika, bay leaf and cloves, if desired; bring to a boil. Reduce heat and simmer, covered, 15 minutes, stirring occasionally. If thicker consistency is desired, simmer, uncovered, about 5 minutes more. Discard bay leaf; season to taste with salt and pepper.
- Spoon spaghetti into bowls; spoon sauce over top and sprinkle with remaining 1/2 cup onion, cheese and beans.
|Saturated Fat||3 g|
|Total Fat||11 g|
|Calories from Fat||19 %|