Cincinnati Chili
Recipe from Betty Crocker

Serve zesty chili over hot cooked spaghetti for a mouthwatering 30-minute meal.


Cincinnati Chili

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Servings: 5 servings (1 cup chili and 1 cup spaghetti each)
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Chili, Chili, Turkey Chili, Turkey Soup
 
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Ingredients
  • 10   ounces
    uncooked spaghetti
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  • 1   tablespoon
    vegetable oil
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  • 1   pound
    ground turkey breast
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  • 1   medium
    onion, chopped (1/2 cup)
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  • 1   clove
    garlic, finely chopped
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  • 1   jar
    chunky vegetable-style tomato pasta sauce (26 to 28 ounces)
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  • 1   can
    kidney beans, rinsed and drained (15 to 16 ounces)
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  • 2   tablespoons
    chili powder
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Directions
1.
Cook and drain spaghetti as directed on package.
2.
While spaghetti is cooking, heat oil in 10-inch skillet over medium heat. Cook turkey, onion and garlic in oil 5 to 6 minutes, stirring occasionally, until turkey is no longer pink.
3.
Stir pasta sauce, beans and chili powder into turkey mixture; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Serve sauce over spaghetti.

Tip:
High Altitude (3500-6500 ft): No changes.
Nutrition information
Calories 625 (Calories from Fat 135); Total Fat 15g (Saturated Fat 3g); Cholesterol 60mg; Sodium 1020mg; Total Carbohydrate 96g (Dietary Fiber 11g); Protein 37g. Daily Values: ; Iron 38%. Exchanges: 6 Starch; 1 Vegetable. Carbohydrate Choices: 6 1/2. Percent Daily Values are based on a 2,000 calorie diet
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