FOUR WAY CINCINNATI TURDEY CHILI

 

INGREDIENTS

1 lb

Lean Ground Turkey

 

tsp.

Ground allspice

1

Large onion, chopped

 

tsp.

Ground cardamom

2

Garlic cloves, chopped

 

tsp.

Freshly ground pepper

1 tsp

packed brown sugar

 

1

(13-3/4 oz) can low-sodium beef broth

tsp

salt

 

1

(10 oz.) can diced tomatoes and green chiles

1 tblsp.

Cider vinegar

 

(15 oz)

Can chili beans in sauce heated

4 cups

Cooked elbow macaroni

 

tsp.

Ground cumin

8

Scallions, chopped

 

 

 

 

 

1.               Combine the turkey onion and garlic in a nonstick saucepan. Cook stirring constantly, until the turkey is browned and the onion is tender about 5 minutes.

2.               Add the chili powder brown sugar, salt, cumin, allspice, cardamom, and pepper; stir until the spices coat the turkey and the onions.

3.               Stir in the broth, tomatoes and chiles, and the vinegar; bring to a boil. Reduce the heat, partially cover, and simmer until the broth is thickened and the flavors are blended, 30-40 minutes.

4.               Serve the chili over the macaroni and top with the beans and scallions.

 

NUMBER OF SERVINGS: 4

POINTS PER SERVING: 7