Four-way Cincinnati chili
Uncooked extra lean ground turkey breast
2 medium, chopped
2 medium clove(s), minced
Canned diced tomatoes
14½ oz, with jalapeno peppers
½ oz, chopped
¼ tsp, freshly ground
3 cup(s), hot
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s), sharp
- Heat the oil in a Dutch oven over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until the meat browns, 3–4 minutes. Add 1 1⁄2 onions, the garlic, chili powder, and cinnamon. Cook, stirring occasionally, until fragrant and the onions begin to soften slightly, about 2 minutes.
- Stir the tomatoes and water into the Dutch oven; bring to a boil. Reduce the heat and simmer, covered, until slightly thickened, about 20 minutes. Remove from the heat, then stir in the chocolate, salt, and pepper until the chocolate melts.
- Divide the spaghetti among 6 plates. Spoon the chili (about 2⁄3 cup) over each plate of spaghetti. Sprinkle each with a generous tablespoon of the cheese and the remaining chopped onion. Yields 1 plate per serving.