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Cincinnati Chili

  • Prep 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 5

Ingredients

10
oz uncooked spaghetti
1
tablespoon vegetable oil
1
lb ground turkey breast
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
jar (26 oz) chunky vegetable-style tomato pasta sauce
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
2
tablespoons chili powder

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
625
Calories from Fat
135
% Daily Value
Total Fat
15g
Saturated Fat
3g
Cholesterol
60mg
Sodium
1020mg
Total Carbohydrate
96g
Dietary Fiber
11g
Protein
37g
% Daily Value*:
Iron
38%
38%
Exchanges:
6 Starch; 1 Vegetable;
Carbohydrate Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Have ground beef in the freezer? You can use it instead of the turkey, and you won't need the oil.

This quick-to-fix chili makes a great weeknight dinner. Try it with a Caesar salad tossed with herb croutons and sliced ripe olives.

Sprinkling sliced green onions over the top of this family-favorite chili adds a nice touch of color and flavor.

Directions

  • 1 Cook and drain spaghetti as directed on package.
  • 2 Meanwhile, in 10-inch skillet, heat oil 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.

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