Cincinnati Turkey Chili

Ingredients

• 1 tablespoon bottled garlic minced
• 15 ounce kidney beans rinsed drained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 1 tablespoon chili powder 
• 1 cup bell pepper green chopped
• 0.1 teaspoon ground allspice 
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 8 ounces ground turkey breast 
• 0.5 cup lower-sodium chicken broth fat-free
• 1.5 cups onion divided chopped
• 1 teaspoon oregano dried
• 0.3 teaspoon salt 
• 2.5 tablespoons bittersweet chocolate chopped
• 3 ounces sharp cheddar cheese shredded
• 4 ounces pasta like spaghetti gluten-free uncooked
• 2 tablespoons tomato paste 

Equipment

• frying pan
• dutch oven

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain; set aside.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
4. Add turkey; cook 3 minutes, stirring to crumble.
5. Add 1 cup onion, bell pepper, and garlic; saut 3 minutes. Stir in chili powder and next 5 ingredients; cook 1 minute.
6. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
7. Remove from heat; stir in chocolate and salt.
8. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.