Cincinnati-Style Chili

• 2 pounds extra-lean ground turkey
• 2 medium onions, finely chopped
• 4 garlic cloves, minced
• 2 cans (8 ounces each) no-salt-added tomato sauce
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 2 tablespoons cider vinegar
• 1/2 ounce unsweetened chocolate, chopped
• 3 tablespoons chili powder
• 1 bay leaf
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper
• 1 package (16 ounces) whole wheat spaghetti
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1-1/4 cups shredded reduced-fat cheddar cheese
• 1 medium onion, chopped

1. In a Dutch oven coated with cooking spray, cook turkey, onions and garlic until turkey is no longer pink. Transfer to a 3-qt. slow cooker.
2. In a large bowl, combine tomato sauce, broth, vinegar, chocolate and seasonings; pour over turkey mixture. Cook, covered, on low 6-8 hours.
3. Cook spaghetti according to package directions; drain. Remove bay leaf from chili. For each serving, place 3/4 cup spaghetti in a bowl. Top with about 2/3 cup chili, 3 tablespoons kidney beans, 2 tablespoons cheese and 1 tablespoon chopped onion.

extralean ground turkey, onions, garlic, salt, beef broth, cider vinegar, chocolate, chili powder, bay leaf, worcestershire sauce, ground cumin, salt, ground cinnamon, ground allspice, ground cloves, cayenne pepper, whole wheat spaghetti, kidney beans, cheddar cheese, onion

Taken from www.tasteofhome.com/recipes/cincinnati-style-chili/ (may not work)