Ingredients
2 pounds extra-lean ground turkey2 medium onions, finely chopped4 garlic cloves, minced2 cans (8 ounces each) no-salt-added tomato sauce1 can (14-1/2 ounces) reduced-sodium beef broth2 tablespoons cider vinegar1/2 ounce unsweetened chocolate, chopped3 tablespoons chili powder1 bay leaf2 teaspoons Worcestershire sauce1 teaspoon ground cumin3/4 teaspoon salt3/4 teaspoon ground cinnamon1/4 teaspoon ground allspice1/8 teaspoon ground cloves1/8 teaspoon cayenne pepper1 package (16 ounces) whole wheat spaghettiTOPPINGS:1 can (16 ounces) kidney beans, rinsed and drained1-1/4 cups shredded reduced-fat cheddar cheese1 medium onion, chopped
Preparation
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.
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 cup spaghetti in a bowl. Top with about 2/3 cup chili, 3 tablespoons kidney beans, 2 tablespoons cheese and 1 tablespoon chopped onion.
