Clean Eating Cincinnati Chili

Cincinnati is known for a lot of wonderful things but their CHILI is among one of the best. When Trey and I were first married we lived across the street from a Skyline Chili restaurant. Like 300 yards. Yeah, we ate the very calorie dense, delicious, true to the city form of Cincinnati chili incredibly often. Currently living in Houston, I needed to enjoy a bowl of that unique Cincinnati comfort. Let's be honest, the canned stuff doesn't get the job done. So I adapted a Cincinnati chili recipe to create a clean eating version... including the pasta. The result was delicious and completely reminiscent of home. For our Cincy readers- I think you will approve. For our elsewhere followers- be brave and don't expect a southern tasting chili. Wherever you reside I hope you enjoy. 

-xo, Chels




1 lb organic ground turkey (I get mine at Costco)

3.5 cups of filtered water

1 tsp pink salt (or to taste)

1/2 white onion, finely diced

14-16 oz tomato sauce 

1 tsp garlic minced

3/4 tsp all-spice

3/4 tsp cumin

2 tbsp chili powder

1/2 tsp cinnamon

3/4 tbsp cacao powder

1/2 tsp cayenne powder 

For serving: 

1 package Trader Joe's Organic Brown Rice and Quinoa Spaghetti

Block of organic, grass-fed sharp cheddar, shredded




In a large pot combine water and ground turkey.

Mash + stir the turkey until it separates into a fine texture. 

Bring to a boil. Reduce heat + simmer for about 30 minutes. 

Add remaining ingredients and stir to combine. 

Simmer until thickened. (Roughly 2 hours)

Serve over cooked spaghetti noodles and top with cheese to get the full Cincinnati experience. 

Optional: Use organic produce and spices to keep it organic!