Cincinnati Turkey Chili
Fall is my absolute favorite season. It is the time of year when you get to start wearing sweaters again. Watching TV with a blanket while it is raining outside is really a little piece of heaven to me. When I think of fall I immediately think of warm soups, stews and chili’s.
Little did I realize when picking Cincinnati Turkey Chili for night 2 of Cooking Light Week that it was going to be a raining and stormy day. What a perfect day to come home from a late meeting at work to a warm chili in the crock pot.
The Cincinnati Turkey Chili didn’t originally call to be made in the crock pot but I figured you can pretty much put most things in the crock pot and just let them simmer all day, especially chili.
With only a small modification to the recipe to keep the chili from getting dry we ended up with a great turkey chili. Since the chili was going to be cooking all day I decided to omit the spaghetti noodles from the recipe. After it cooked all day it needed a little more liquid added to give it the texture traditionally found in chili so I added about half a cup of tomato sauce. With a little cheese on top we were left with a warm bowl of turkey chili, a pretty good first try at the recipe. I would love to see how this recipe turns out when made according to the actual recipe.
I was surprised to realize when putting this meal together that this is the first time I have ever made turkey chili. Thanks to this blog I am trying new things and really experiencing the world of food.
Cincinnati Turkey ChiliAdapted from Cooking Light’s Recipe
8 ounces lean ground turkey
1 1/2 cups onion
1 cup chopped green bell peppers
1 tablespoon minced garlic
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 all spice
1/2 cup fat-free, low-sodium chicken broth
1 (15 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
2 1/2 tablespoons chopped semisweet chocolate
1/4 teaspoon salt
1/2 cup tomato sauce
3/4 cup shredded cheese
Put all ingredients through salt into your crock pot on low 8 hours. Prior to serving add 1/2 cup tomato sauce and let warm up. Garnish each both with a handful of cheese.
See how easy that is to have a warm bowl of chili waiting for you when you get home from work!