Turkey Cincinnati Chili offers a delightful and lighter twist on the iconic American comfort food. This unique chili, traditionally served over spaghetti and layered with an array of toppings, presents a healthier, easier, and quicker path to deep, satisfying flavors. Prepare to experience a chili unlike any other, one that promises to become a cherished addition to your recipe repertoire.
Quick Overview: Turkey Cincinnati Chili
- What it is: A flavorful and lighter turkey chili, served traditionally over spaghetti, distinguished by its unique blend of warm spices, cocoa, and a hint of molasses for a remarkably deep and rich taste.
- Why you’ll love it: This recipe transforms a classic into a healthier, yet equally complex and deeply satisfying, one-pot meal. It’s incredibly easy to prepare and perfect for warding off a chill on a cool evening.
- How to make it: Begin by browning ground turkey with aromatic onions, garlic, and bell peppers. Stir in a generous medley of spices, then simmer with tomato sauce and water until the flavors meld and the chili thickens to a perfect consistency. Serve hot over spaghetti with your favorite toppings.
This turkey Cincinnati chili ignites the senses with robust bowls brimming with a unique blend of warm spices. Think cinnamon, rich cocoa powder, fragrant allspice, and delicate cloves, all balanced by a touch of sweet molasses. Served generously over tender spaghetti and crowned with hearty beans, sharp Cheddar cheese, and crisp red onion, this is a chili experience unlike any you’ve encountered before. It’s a dish so captivating, you’ll find yourself returning to it again and again. –Ellie Krieger
Featured Review
This dish has become a monthly staple in our household. Before discovering this recipe, I had never even heard of Cincinnati chili! The incredible array of spices adds such immense depth to this recipe that I’ve never felt the need to change a single ingredient. I always enjoy it “5-way” and wholeheartedly recommend you do the same. Honestly, I could happily eat this dish every day for the rest of my life! A truly excellent recipe, thank you!
Jeff McWilliam
The Legacy of Cincinnati Chili: A Unique American Staple
Cincinnati chili stands apart from its Southwestern counterparts, boasting a rich history rooted in Greek culinary traditions. Developed by Greek immigrant restaurateurs in the early 20th century, it’s believed to be an adaptation of Kima, a spiced meat sauce often served with pasta. This unique, saucy chili is famously spooned over spaghetti, creating a comforting and distinctly regional dish that has captivated taste buds for generations. Its characteristic runny consistency and complex spice profile, featuring ingredients like cinnamon and cocoa, make it instantly recognizable and endlessly debatable among chili enthusiasts.
Why Turkey? A Healthier Take on a Classic
While traditional Cincinnati chili typically features ground beef, this turkey rendition offers a conscious choice for those seeking a lighter, healthier alternative without sacrificing the signature taste. Ground turkey provides a leaner protein source, significantly reducing the fat content while still delivering a hearty, satisfying texture. The beauty of Cincinnati chili lies in its bold and aromatic spice blend, which effortlessly embraces the subtle flavor of turkey, allowing it to absorb the deep, complex notes of cinnamon, allspice, and cocoa. The result is a chili that’s equally robust and flavorful, proving that a healthier option can be just as delicious, if not more so, than its conventional counterpart.
Deciphering The “Ways”: How to Serve Cincinnati Chili
Understanding the “ways” of serving Cincinnati chili is key to fully appreciating this local delicacy. This unique terminology describes the combination of toppings layered over the spaghetti and chili, offering a customizable experience for every palate. Far from being just a bowl of chili, it’s a culinary architecture with specific, beloved configurations:
Two-Way
The simplest and most fundamental presentation: A generous portion of our rich turkey Cincinnati chili gracefully spooned over a bed of freshly cooked spaghetti. This allows the core flavors of the chili to shine, offering a pure experience of its spiced meat sauce and tender pasta.
Three-Way
Elevating the two-way, this version adds a classic layer of indulgence: The chili-topped spaghetti is generously smothered with a mound of shredded Cheddar cheese. As the warm chili melts the cheese, it creates an irresistible creamy texture and adds a sharp, tangy counterpoint to the chili’s complex spices.
Four-Way
Expanding on the three-way, the four-way introduces another dimension of flavor and texture. Diners can choose to add either a hearty serving of kidney beans (preferably low-sodium, drained, and rinsed) or a sprinkle of finely diced red onions. The beans provide a pleasant earthiness and extra protein, while the onions offer a crisp, pungent bite that cuts through the richness of the chili and cheese.
Five-Way
The ultimate Cincinnati chili experience, combining all the beloved elements: Chili-covered spaghetti, blanketed with shredded Cheddar cheese, and then piled high with both kidney beans and finely diced red onions. This harmonious blend of savory, sweet, creamy, and crunchy textures makes for a truly epic and complete meal, often considered the gold standard by Cincinnati chili aficionados.
While this rendition proudly embraces lean ground turkey, deviating from the very traditional ground beef, we assure you the difference is negligible in taste. The robust spices beautifully mask any distinction, ensuring a rich and authentic flavor. However, for those who prefer the classic, we certainly won’t deter you from using ground beef – after all, who are we to stand between a cook and their culinary choices?
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Ready to delve deeper into the fascinating world of regional chili variations? Start your culinary adventure by exploring this stunningly rich and tender New Mexican red pork chili, a slow cooker marvel. Craving something different and vibrant? Our bright and tangy chile verde with tender chicken offers a refreshing take on chili. For those evenings when you desire a hearty meal without meat, this smoky, flavor-packed vegetarian chili is guaranteed to satisfy even the most committed carnivore. And if you consider yourself a chili purist, believing beans have no place in a true chili, then you must try this Texas-style chili with succulent chunks of smoked brisket and absolutely no beans. Trust us, this is a bowl that promises to change your life.
Write a Review
If you prepare this recipe, or any dish on LC, please consider leaving a review, a star rating, and your best photo in the comments below. We love hearing from you! –David
Featured Review
This is my absolute favorite Cincinnati Chili recipe! I had an old, faded printed copy but was thrilled to find it again online. As someone of Greek descent, I deeply appreciate its origins from a popular Kima meat sauce served with macaroni. I opted for 92/7 grass-fed beef instead of turkey, used slightly less chili powder, and omitted the green pepper, but absolutely adored the cocoa and molasses for the incredible depth they add. I also substituted tomato paste mixed with water for the tomato sauce. I brought it to my Greek relatives for a BBQ where we enjoyed chili dogs. Simply delicious!
Roxanne
Turkey Cincinnati Chili
David Leite
Mains
American
4
servings
559
kcal
30 minutes
2 hours
15 minutes
2 hours
45 minutes
Ingredients
-
1 tablespoon olive oil -
1 large onion, chopped -
3 garlic cloves, minced -
1 pound lean ground turkey -
2 green bell peppers, diced -
2 tablespoons chili powder -
1 tablespoon unsweetened natural cocoa -
2 teaspoons paprika -
1 teaspoon ground cumin -
1 teaspoon dried oregano, (optional) -
1 teaspoon ground cinnamon -
1/2 teaspoon ground allspice -
1/2 teaspoon cayenne pepper -
1/2 teaspoon salt -
1/4 teaspoon freshly ground black pepper -
1/4 teaspoon ground cloves -
1 (14.5-ounce) can tomato sauce, no-salt-added -
1 (14.5-ounce) can diced tomatoes, no-salt-added, with their juices -
1/2 cup water -
1 tablespoon unsulfured molasses -
1 bay leaf -
8 ounces spaghetti, preferably whole-grain, cooked according to package directions -
1 cup canned kidney beans, preferably low-sodium, drained and rinsed -
1/4 cup grated extra-sharp Cheddar cheese, lightly packed -
4 teaspoons finely diced red onion
Instructions
-
Heat the 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat. Add the 1 large chopped onion and cook, stirring frequently, until the onion softens and becomes translucent, which usually takes about 5 minutes. Stir in the 3 minced garlic cloves and cook for an additional 30 seconds until fragrant, being careful not to let the garlic brown.
-
Add the 1 pound lean ground turkey to the pot. Using a wooden spoon or spatula, break the turkey into small, even pieces as it cooks. Continue to cook, stirring occasionally, until the turkey is just cooked through and no longer shows any pink, approximately 5 minutes. Drain any excess fat if necessary, although lean turkey typically produces very little.
-
Incorporate the 2 diced green bell peppers and cook for about 2 minutes, allowing them to soften slightly but still retain a bit of crispness. Next, add the rich spice blend: 2 tablespoons chili powder, 1 tablespoon unsweetened natural cocoa, 2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano (if using), 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon ground cloves. Stir constantly for about 1 minute, allowing the spices to toast and become incredibly fragrant, which deepens their flavor.
-
Pour in the 1 (14.5-ounce) can no-salt-added tomato sauce, the 1 (14.5-ounce) can diced tomatoes with their juices, 1/2 cup water, 1 tablespoon unsulfured molasses, and the 1 bay leaf. Stir everything together thoroughly to combine, then bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot partially, and allow the chili to simmer slowly. This long, gentle simmer is crucial for the flavors to meld and deepen, and for the chili to thicken considerably, though it should retain a somewhat soupy consistency. This process will take approximately 2 hours. Stir occasionally to prevent sticking.
-
Once the chili has simmered to your desired consistency, carefully remove and discard the bay leaf. Serve the piping hot chili generously over the 8 ounces of cooked spaghetti (preferably whole-grain). Garnish each serving with your preferred toppings: the 1 cup canned kidney beans, 1/4 cup grated extra-sharp Cheddar cheese, and 4 teaspoons finely diced red onion. Enjoy this unique and flavorful meal!
Adapted From
Comfort Food Fix
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Nutrition
Serving:
1
portion
Calories:
559
kcal
Carbohydrates:
78
g
Protein:
43
g
Fat:
11
g
Saturated Fat:
3
g
Monounsaturated Fat:
4
g
Trans Fat:
0.02
g
Cholesterol:
69
mg
Sodium:
1402
mg
Fiber:
12
g
Sugar:
18
g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe Testers’ Reviews
Leanne Abe
I had never before made a turkey chili with cocoa, but I was genuinely impressed by the warm, intriguing notes it contributed to the overall flavor profile. I simmered the pot with the lid slightly ajar to prevent the liquid from evaporating too quickly, and this method worked perfectly.
With such a rich array of spices, I didn’t miss the ground beef at all. I did find the cumin to be a tad assertive, but all the other spices harmonized beautifully. I enjoyed this chili not only over spaghetti but also on its own, with a crusty baguette, as a topping for a fresh salad, and even mixed with spaghetti squash. As is often the case with most chilis, the flavors deepened wonderfully the next day, though it was absolutely delicious straight from the pot.
This recipe is definitely a winner, and I plan to pre-mix a batch of these fantastic spices to keep in a jar, saving myself time measuring next time!
Carol Anne Grady
This chili recipe is incredibly rich and meaty, boasting a truly profound flavor thanks to its complex blend of spices. I allowed it an extra half hour of simmering time and prepared it the day before serving, which resulted in a delightfully thick and intensely flavored chili when it was finally time to eat. You might find yourself wanting to adjust the amount of pasta, cheese, and red onion to your personal preference – because once you take that first forkful, you’ll likely realize you want a much bigger bowl!
Lynne Brenner
I was truly and pleasantly surprised by the depth and richness of flavor this recipe produced. Initially, I was skeptical about using ground turkey and what seemed like an abundant amount of green bell pepper. However, the expansive spectrum of spices, along with the cocoa powder and molasses, combined to create a chili that was both hearty and incredibly satisfying.
I made sure to include both the oregano and the bay leaf, and I also added the kidney beans directly into the chili, as I prefer my beans warmed throughout. I served the chili over multigrain spaghetti and topped it generously with cheese and red onion—it was absolutely delicious! I even enjoyed the leftovers the following day without any accompaniments, and still loved it just as much. This might very well become my go-to chili recipe, given how healthy and wonderfully tasty it is.
Ellen Fuss
As a dietitian, I have the utmost respect for Ellie Krieger and her recipes, and this dish is a perfect illustration of how reduced fat can still deliver an abundance of flavor. I knew that turkey Cincinnati chili would offer a different experience from the varieties I typically prepare, but I felt this healthy dish was certainly worth a try. I’m so glad I did!
The flavors harmonized in a truly delicious manner, though it’s important to note that the taste profile is distinctly different from a classic Texas chili. I meticulously followed the recipe as written, incorporating all the spices, even those I’m not usually a fan of, such as allspice and cloves. The result was perfect! I served it on whole wheat spaghetti and utilized all the directed toppings. By using reduced-sodium tomatoes, I found the chili to be perfectly seasoned. I’m now seriously considering a trip to Cincinnati just to conduct some personal chili research!
Sheri C.
This chili smells precisely like the Cincinnati chili I’ve been making for years! I believe my personal recipe is quite authentic, closely resembling what’s served at a local restaurant specializing in this unique dish. This turkey version is incredibly flavorful, possesses a subtle spiciness, but it turned out a little thicker than I ideally prefer. I would suggest using broth instead of water, and perhaps a bit more of it, to achieve a slightly looser consistency.
Additionally, I think the kidney beans should simply be added directly into the chili during the simmering process – otherwise, it feels like an unnecessary extra step to heat them separately before piling them onto the pasta.