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A Healthier Crockpot Cincinnati Chili

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 Time 20 minutes
Cook Time 6 hours 30 minutes
Servings 4


  • 2 cups water
  • 1 pound ground chicken turkey or lean (90%) beef
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 2 tablespoons chili powder
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 tablespoon unsweetened cocoa
  • 1 bay leaf
  • 3 tablespoons tomato paste
  • 1 cup tomato sauce
  • 1 tablespoon cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 cup water
  • 1 1/2 cups cooked kidney beans rinsed and drained

To Serve

  • Cooked spaghetti gluten-free or whole grain
  • chopped onions
  • 2-4 ounces shredded low-fat sharp Cheddar cheese


  1. 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.
  2. To serve, spoon chili on top of cooked pasta. Top with onions and cheese.