Cincinnati-style Turkey Chili
1 tablespoon plus 1 1/2 teaspoons vegetable oil
1 large onion, chopped
1 large green bell pepper, chopped
2 garlic cloves
1 1/3 pounds ground turkey
1 3/4 cups chicken broth
3 tablespoons tomato paste
2 to 3 tablespoons chili powder
1 1/2 teaspoons dried oregano
1 teaspoon ground coriander
1/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 can (15 ounces) red kidney beans (with juice)
6 ounces whole wheat spaghetti, broken into short pieces
1/2 cup shredded Monterey Jack or shredded Muenster cheese
Heat the oil in a large, heavy pot over medium heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until the onion starts to brown, 8-10 minutes. Add the turkey and cook, stirring to coarsely crumble until no longer pink, 8-10 minutes. Stir in the broth, tomato paste, chili powder, oregano, coriander, salt, cumin, and cinnamon. Bring to a simmer. Partially cover and cook, stirring occasionally, until the meat is tender and the broth is slightly thickened, about 30 minutes.
Meanwhile, pour the beans (with juice) into a microwaveable bowl. Microwave on high power for 1-2 minutes or until heated through. Drain and cover to keep warm.
Cook the pasta according to the package directions. Drain and divide among 4 bowls. Ladle the chili over the pasta, top with the beans, and sprinkle with the cheese.