Cincinnati Turkey Chili


Today, Jarrod and I got up late and did not go to the gym.  Which was probably naughty on our part, but it's been a long week and we VOW to go tomorrow.  I did however, just finish an hour of Wii Fit Plus and burned 350 calories!!!  I had to do something after eating all the carbs I just devoured.  I'm still under calorie too!!!  :)

This morning we had some French toast, scrambled eggs, and a yogurt.  Three french toast each made with the 35 calorie wheat bread, and one egg with a splash of milk for the dredge each... drizzled with some 20 calorie sugar free syrup (1/4 of a cup) and 2 scrabled eggs.  Total calories for the breakfast was 466 calories.  Booyeah!  The syrup had a weird aftertaste but satisfied my syrup craving.

For lunch we had some leftover chicken salad in a sandwich with cheese, pita chips, carrots, hummus, and a pickle.  Total calories for lunch was 510!  :) 

Now dinner, I had found a recipe a week ago on cookinglight.com that sounded pretty good, so I put it on my menu to try.  It's called Cincinnati Turkey Chili and it claimed to be 408 calories per serving.  Cincinnati chili is traditionally served over spaghetti, so this sounded like a yummy try.  I still haven't bought wheat spaghetti, trying to get through the food in the closet first, but a cup of spaghetti is about 210 calories.  The recipe called for 1/2 cup... while I indulged and probably had a cup and a half total.  Spaghetti is spaghetti though... the true love of this recipe and dinner tonight, was the chili.... a simple recipe, yet, the flavor was just something different... I can't describe it exactly, but it was delicious!!!  The kicker was CHOCOLATE... yes, chocolate in the chili... My husband absolutely loved it!!! He's begging me to make it again! 

Here is the link to the recipe, but I will also include the recipe in this blog...  Please give it a try, you won't regret it! 



Cincinnati Turkey Chili

Prep Time: 5 minutes

Cook Time: 34 minutes
Yield: 4 servings (serving size: about 1/2 cup spaghetti, 1 1/2 cups chili, 2 tablespoons onion, and 3 tablespoons cheese)

Ingredients

4 ounces uncooked spaghetti
Cooking spray
8 ounces lean ground turkey
1 1/2 cups prechopped onion, 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 fat-free, less-sodium chicken broth
1 (15-ounce) can kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
2 1/2 tablespoons chopped semisweet chocolate
1/4 teaspoon salt
3/4 cup (3 ounces) shredded sharp cheddar cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
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; sauté 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. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.
Nutritional Information

Calories:408
Fat:13.8g (sat 6.6g,mono 4.3g,poly 1.7g)
Protein:24.5g
Carbohydrates:47.4g
Fiber:7.9g
Cholesterol:67mg
Iron:3.7mg
Sodium:765mg
Calcium:237mg

Cooking Light, SEPTEMBER 2009 

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