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Cincinnati Turkey Chili

June 10, 2016

This chili is AWESOME! The cinnamon and chocolate give it amazing depth of flavor, and the ground turkey keeps it light. If ya wanna eat this chili like a local, then serve it over cooked spaghetti noodles, topped with shredded cheddar and diced onions. Thanks to Cooking Light magazine for the recipe!

8 oz. lean ground turkey
2 teaspoons extra virgin olive oil
1 small white onion, chopped
1 green bell pepper, seeded, stemmed and chopped
3 fresh garlic cloves, minced
1 Tablespoon chili powder
2 Tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 cup chicken broth
1 (15 oz.) can kidney beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes, undrained
2 1/2 Tablespoons chopped semisweet chocolate
1/4 teaspoon kosher salt


  • Heat a large soup pot over medium-high heat.
  • Add olive oil and heat 2 minutes.
  • Add turkey and 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 and bring to a boil.
  • Cover and reduce heat to low.
  • Simmer 20 minutes, stirring occasionally.
  • Remove from heat.
  • Stir in chocolate and salt.
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