The family loves this chili.  One of the ingredients  is chocolate; it adds body and richness.

Yield: 4 servings Cooking/Prep: 40 minutes

 

4 ounces uncooked spaghetti

Cooking spray

8 ounces lean ground turkey

1 1/2 cups chopped onion, divided

1 cup chopped green bell pepper

1 tablespoon bottled minced garlic

1 tablespoon tomato paste

1 teaspoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/2 cup chicken broth

1 (15-ounce) can kidney beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes, undrained

2 1/2 tablespoons chopped semisweet chocolate

1/4 teaspoon salt

3/4 cup (3 ounces) shredded sharp cheddar cheese

 

1.  Cook pasta according to package directions, omitting salt and fat.  Drain; set aside.

2.  Heat a Dutch oven over medium-high heat.  Coat pan with cooking spray.  Add turkey; cook 3 minutes, stirring to crumble.  Add 1 cup onion, bell pepper, and garlic; saute 3 minutes.  Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute.  Add broth, beans, and tomatoes; bring to a boil.  Cover, reduce heat, and simmer 20 minutes, stirring occasionally.  Remove from heat; stir in chocolate and salt.  Serve chili over spaghetti; top with remaining 1/2 cup onions and cheese.

 

1/2 cup of spagetti,1 1/2 cups chili & 3 tablespoons cheese=

 

13.8g fat                47.4g carbohydrates

24.5g protein            7.9g fiber

Cooking Light September 2009, page 94