Chili:
- 4 oz. uncooked spaghetti (if you'd like to serve it over spaghetti)
- 8 oz lean ground turkey
- 1 cup chopped onion
- 1 cup chopped green bell pepper (about 1 medium)
- 1 tbsp bottled minced garlic (or 4 cloves, minced)
- 1 tbsp chili powder
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1/8 tsp allspice
- 1/2 cup fat-free less-sodium chicken broth
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 1/2 tbsp chopped semi-sweet chocolate
- 1/4 tsp salt
- 3/4 cup (3 oz) shredded cheddar cheese (for topping)
Jack-Corn Muffins:
- 1 (8.5 oz) package corn muffin mix
- 1/2 cup shredded Monterrey jack cheese (or similar)
- 2ish tbsp chopped jalapeno peppers
- 1/2 cup corn kernels
- 1/3 cup low-fat milk
- 1 large egg
- For chili, while pasta cooks, add turkey to a large skillet; cook for 3 minutes, stirring to crumble.
- Add onion, bell pepper, and garlic; saute 3 minutes.
- Stir in chili powder, tomato paste, cumin, oregano, cinnamon, and allspice; cook one minute.
- Transfer to larger pot (unless using a dutch oven) and add broth, beans, and tomatoes. Bring to a boil. Cover, reduce heat, and simmer 2o minutes, stirring occasionally.
- Meanwhile, for muffins, preheat oven to 400 degrees. Spray muffin cups with cooking spray. Mix all ingredients together in a medium sized bowl. Divide batter evenly among 6-8 muffin tins. Bake at 400 degrees for 16 minutes or until browned.
- Remove chili from heat; stir in chocolate and salt. Serve over spaghetti. Top with cheese if desired.