Cincinnati Style Chili

(Courtesy of Taste of Home)

Ingredients:
2 lb. extra-lean ground turkey
2 medium onions, finely chopped
4 garlic cloves, minced
2 cans (8 oz. each) no-salt added tomato sauce
1 can (14 1/2 oz.) reduced-sodium beef broth
2 Tbsp. cider vinegar
1/2 oz. unsweetened chocolate, chopped
3 Tbsp. chili powder
1 bay leaf
2 tsp. Worcestershire sauce
1 tsp. ground cumin
3/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
1 pkg. (16 oz.) whole wheat spaghetti
Toppings:
1 can (16 oz.) kidney beans, rinsed and drained
1 1/4 c. (5 oz.) shredded reduced-fat cheddar cheese
1 medium onion, chopped

Directions:
In a nonstick Dutch oven coated with cooking spray, cook turkey, onions and garlic until turkey is no longer pink.  Transfer to a 3 quart slow cooker.

In a large bowl, combine tomato sauce, broth, vinegar, chocolate and seasonings; pour over turkey mixture.  Cook, covered, on low 6-8 hours.

Cook spaghetti according to package directions; drain.  Remove bay leaf from chili.  For each serving, place 3/4 c. spaghetti in a bowl.  Top with about 2/3 c. chili, 3 Tbsp. kidney beans, 2 Tbsp. cheese and 1 Tbsp. onion.

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