Cincinnati Turkey Chili (Cooking Light)

• 8 ounces lean ground turkey
• 1 1/2 cups prechopped onions, divided
• 1 cup chopped green bell pepper
• 1 tablespoon bottled 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 allspice
• 1/2 cup reduced-sodium fat-free chicken broth
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 2 1/2 tablespoons chopped semisweet chocolate
• 1/4 teaspoon salt
• 3/4 cup shredded sharp cheddar cheese

1. 1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
2. 2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; saute 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt.

lean ground turkey, onions, green bell pepper, garlic, chili powder, tomato paste, ground cumin, oregano, ground cinnamon, ground allspice, chicken broth, kidney beans, tomatoes, semisweet chocolate, salt, shredded sharp cheddar cheese

Taken from www.food.com/recipe/cincinnati-turkey-chili-cooking-light-399495 (may not work)