Ground chicken and turkey tend to lump up when cooked, so I pulsed the cooked meat in a food processor to get the right consistency. If you choose to use lean (90%) ground beef, you shouldn't need to process the meat as it won't lump up like chicken or turkey.
Prep Time20minutes
Cook Time6hours30minutes
Servings4
Ingredients
2cupswater
1poundground chickenturkey or lean (90%) beef
1medium onionfinely chopped
2garlic clovesminced
2tablespoonschili powder
1/4teaspoonground allspice
1/2teaspooncayenne pepper
1/2teaspoonground cumin
1/2teaspoonground cinnamon
1 1/2tablespoonunsweetened cocoa
1bay leaf
3tablespoonstomato paste
1cuptomato sauce
1tablespooncider vinegar
1teaspoonWorcestershire sauce
1/2teaspoonsalt
1cupwater
1 1/2cupscooked kidney beansrinsed and drained
To Serve
Cooked spaghettigluten-free or whole grain
chopped onions
2-4ouncesshredded low-fat sharp Cheddar cheese
Instructions
Place water and ground chicken in a large pot. Stir to break up pieces. Bring to a boil, then reduce heat and cook on low for 30 minutes. Strain chicken and place cooked meat in bowl of food processor. Pulse until texture is fine (you do not need to pulse the meat if you use beef unless it is lumpy). Place mixture in crockpot with remaining ingredients. Cook on low for 6 hours. If desired, add beans to chili and cook another 30 minutes to warm through. You can also leave out the beans and use them as a topping when served, which is the traditional way to serve it.
To serve, spoon chili on top of cooked pasta. Top with onions and cheese.