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Ellie Krieger's Cincinnati Turkey Chili Recipe

Dig into Ellie Krieger’s hearty and healthy turkey chili, topped with kidney beans, cheese, and red onion.
 

Learning Benefits

Ingredients:

  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 lb lean ground turkey
  • 2 green bell peppers, diced
  • 2 Tbsp chili powder
  • 1 Tbsp unsweetened natural cocoa
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp ground cloves
  • 1 15-oz can no-salt-added tomato sauce
  • 1 14.5-oz can no-salt-added diced tomatoes with their juices
  • 1/2 cup water
  • 1 Tbsp unsulfured molasses
  • 1 bay leaf
  • 8 oz whole-grain spaghetti, cooked according to package directions
  • 1 cup canned kidney beans, preferably low-sodium, drained and rinsed
  • 1/4 cup grated, lightly packed extra-sharp cheddar cheese 
  • 4 tsp finely diced red onion

Preparation:

1. Heat the oil in a large Dutch oven or soup pot over medium-high heat.

2. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for 30 seconds.

3. Add the turkey and cook, breaking it up with a wooden spoon into small pieces, until just cooked through and no longer pink, about 5 minutes.

4. Add the bell peppers and cook until they begin to soften, about 2 minutes.

5. Add the seasonings through cloves and cook, stirring, until fragrant, about 1 minute.

6. Add the tomato sauce, tomatoes with their juice, water, molasses, and bay leaf and bring to a boil. Reduce the heat to low and simmer until the mixture has thickened considerably but is still soupy, about 2 hours. Remove the bay leaf.

7. Serve over the spaghetti, topped with the kidney beans, cheese, and diced red onion.

Makes 4 servings.

 

Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Comfort Food Fix by Ellie Krieger. Photography by Quentin Bacon. Copyright 2011. All rights reserved.

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