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