Turkey Chili

4 ounces uncooked spaghetti

Cooking spray

8 ounces lean ground turkey

1 1/2 cups prechopped onion, divided

1 cup chopped green bell pepper

1 tablespoon bottled minced garlic

1 tablespoon chili powder

2 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/2 cup fat-free, less-sodium chicken broth

1 (15-ounce) can kidney beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes, undrained

2 1/2 tablespoons chopped semisweet chocolate

1/4 teaspoon salt

3/4 cup (3 ounces) shredded sharp cheddar cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.

Tip: You can also used shredded left over turkey from the holidays