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Cincinnati Chili

Serves: 6
Total Calories: 393

Ingredients

10 ounces uncooked spaghetti
1 tablespoon vegetable oil
1 pound ground turkey breast tenderloin
1 medium onion,chopped (1/2 cup)
1 clove garlic, finely chopped
1 (26-ounce) jar chunky vegetable-style tomato sauce
1 (15-ounce) can kidney beans, rinsed and drained
2 tablespoons chili powder
1/2 cup shredded Cheddar cheese (2 ounces), if desired
3 medium green onions, sliced, if desired

Directions:

1. Cook and drain spaghetti as directed on package.
2. While spaghetti is cooking, heat oil in 10-inch skillet over medium heat. Cook turkey, onion and garlic in oil about 6 minutes, stirring occasionally, until turkey is no longer pink.
3. Stir in pasta sauce, beans and chili powder reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Serve sauce over spaghetti. Sprinkle with cheese and green onions.

1 SERVING: Calories 510 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 50mg:
Sodium 850mg Carbohydrate 80g (Dietary Fiber 9g) Protein 32g o % Daily Value: Vitamin A 34% Vitamin C 18% Calcium 8% Iron 32% o Exchanges: 5 Starch, 2 Lean Meat o
Carbohydrate Choices: 5

together
time

When the weather outside is frightful, make indoor s'mores. Layer chocolate bars and marshmallows between graham crackers on a microwavable napkin. Microwave on High 10 to 15 seconds or until marshmallows are a little melted and chocolate is warm.

Nutritional Facts:

Serves: 6
Total Calories: 393
Calories from Fat: 67

This Cincinnati Chili recipe is from the Betty Crocker Easy Family Dinners Cookbook. Download this Cookbook today.


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