Cincinnati Chili with Turkey & Pumpkin Recipe | Clean Eating Recipes - Clean Eating Magazine

Cincinnati Chili with Turkey & Pumpkin

Cincinnati chili is a bit thinner and sweeter than southwestern-style chili, and is traditionally served over spaghetti. Here, we've cut back the fat without compromising its trademark meaty flavor by using tender lean ground turkey.
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Nutritional Bonus: While pumpkin is not a traditional ingredient in Cincinnati chili, it makes for a creamier, heartier meal and contributes 25% of your daily intake of iron per serving. Along with assisting the transportation of oxygen in the blood, iron aids in muscle contraction and helps improve muscle endurance during exercise.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 1 cup chopped yellow onion
  • 1 lb extra-lean ground turkey
  • 4 cloves garlic, minced
  • 2 tbsp chile powder
  • 2 tsp dried oregano
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1 tbsp natural unsweetened cocoa powder
  • 2 cups jarred low-sodium tomato sauce
  • 2 cups low-sodium beef broth
  • 1 cup canned organic solid pumpkin or cooked and puréed Cinderella, Baby Bear or Sugar Pie pumpkin
  • 1 15-oz BPA-free can or 1 3/4 cups cooked kidney beans (TRY:Eden Organic Kidney Beans)
  • 2 tbsp apple cider vinegar
  • 1 tbsp raw honey
  • 14 oz whole-wheat spaghetti
  • 4 oz shredded low-fat cheddar

Preparation

  1. Heat a large nonstick skillet on medium. Add onion and cook until just softened, about 3 minutes. Add turkey and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Stir in garlic, chile powder, oregano, cinnamon and allspice and cook, stirring, for 1 minute. Transfer mixture to a 4- to 6-qt slow cooker.
  2. To slow cooker, add cocoa powder, tomato sauce, broth, pumpkin, beans, vinegar and honey. Stir well and cook on low for 6 to 8 hours.
  3. To serve, cook spaghetti according to package directions; divide among serving dishes. Top with chili and cheese, dividing evenly.

Nutrition Information

  • Serving Size: 1 cup pasta-chili mixture and 1/2 oz cheese
  • Calories: 372
  • Carbohydrate Content: 59 g
  • Cholesterol Content: 25 mg
  • Fat Content: 4 g
  • Fiber Content: 12 g
  • Protein Content: 30 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 187 mg
  • Sugar Content: 9 g
  • Monounsaturated Fat Content: 1 g
  • Polyunsaturated Fat Content: 1 g