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Healthier Cincinnati Chili

Whether you're from the Tristate or are a transplant, you know what an icon Cincinnati-style chili is. Make this healthier version at home to get your fix!

Healthier Cincinnati Chili

Makes 8 servings

  • 2 pounds ground turkey (lean, extra lean or a combination)
  • 3 tablespoons olive oil, divided
  • 2 medium onions, diced
  • 4 garlic cloves, minced
  • 1/4 cup Colonel De’s chili powder
  • 1 tablespoon unsweetened cocoa
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • Dash of cayenne, or to taste
  • 2 ripe tomatoes, diced
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 can tomato sauce
  • 2 cups water
In a large heavy pot, heat 1 tablespoon olive oil over medium-high heat; crumble half of ground turkey into the pot and sprinkle with a pinch of salt. Cook, stirring occasionally to break turkey into small chunks, until it is no longer pink. Transfer to a bowl, pouring off any liquid. Add 1 tablespoon oil to the pot and cook the remaining turkey. Transfer to a bowl. Add 1 tablespoon oil to the pot and the onion and a pinch of salt. Cook, stirring frequently, until translucent, about 7 minutes. Add garlic and cook 1 minute. Add all spices and cook, stirring, for 1 minute. Add tomatoes, vinegar, Worcestershire sauce, bay leaf, tomato sauce and water. Return cooked turkey to pot. Bring to a boil, then cover and reduce heat; simmer about 1 hour 15 minutes. Remove bay leaf before serving with your favorite Cincinnati chili “ways".

For serving:

  • Serve atop cooked spaghetti squash, separated into strands with a fork (instead of actual spaghetti)
  • Top with: 
    • reduced-fat shredded cheddar cheese
    • Canned cooked beans, warmed
    • Diced white onion
  • Serve with oyster crackers

Nutrition facts (per serving):

  • 252 calories
  • 13 g of fat
  • 668 mg of sodium
  • 4 g of carbs
  • 22 g of protein
  • 2 g of fiber
For more delicious and healthy recipes, check out the Healthspirations Cookbook!
Bryn Mooth, Findlay Market Cookbook author

​​Bryn Mooth is the author of the Findlay Market Cookbook, the editor of Edible Ohio Valley  magazine, and she also publishes a website called writes4food.com. She loves cooking tasty and uncomplicated dishes, cultivating a small vegetable garden and shopping at the Tristate area's many local farmers markets. Saturday mornings, you'll find Bryn at Findlay Market bright and early, doing much of her grocery shopping for the week. She's pleased to be partnering with Healthspirations to share her recipes, how-tos and information about eating healthfully in Cincinnati!

Healthier Cincinnati Chili Whether you're from the Tristate or are a transplant, you know what an icon Cincinnati-style chili is. Make this healthier version at home to get your fix!

Whether you're from the Tristate or are a transplant, you know what an icon Cincinnati-style chili is. Make this healthier version at home to get your fix!

Healthier Cincinnati Chili

Makes 8 servings

  • 2 pounds ground turkey (lean, extra lean or a combination)
  • 3 tablespoons olive oil, divided
  • 2 medium onions, diced
  • 4 garlic cloves, minced
  • 1/4 cup Colonel De’s chili powder
  • 1 tablespoon unsweetened cocoa
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • Dash of cayenne, or to taste
  • 2 ripe tomatoes, diced
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 can tomato sauce
  • 2 cups water
In a large heavy pot, heat 1 tablespoon olive oil over medium-high heat; crumble half of ground turkey into the pot and sprinkle with a pinch of salt. Cook, stirring occasionally to break turkey into small chunks, until it is no longer pink. Transfer to a bowl, pouring off any liquid. Add 1 tablespoon oil to the pot and cook the remaining turkey. Transfer to a bowl. Add 1 tablespoon oil to the pot and the onion and a pinch of salt. Cook, stirring frequently, until translucent, about 7 minutes. Add garlic and cook 1 minute. Add all spices and cook, stirring, for 1 minute. Add tomatoes, vinegar, Worcestershire sauce, bay leaf, tomato sauce and water. Return cooked turkey to pot. Bring to a boil, then cover and reduce heat; simmer about 1 hour 15 minutes. Remove bay leaf before serving with your favorite Cincinnati chili “ways".

For serving:

  • Serve atop cooked spaghetti squash, separated into strands with a fork (instead of actual spaghetti)
  • Top with: 
    • reduced-fat shredded cheddar cheese
    • Canned cooked beans, warmed
    • Diced white onion
  • Serve with oyster crackers

Nutrition facts (per serving):

  • 252 calories
  • 13 g of fat
  • 668 mg of sodium
  • 4 g of carbs
  • 22 g of protein
  • 2 g of fiber
For more delicious and healthy recipes, check out the Healthspirations Cookbook!
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The Christ Hosptial