Skinny Cincinnati {Skyline} Chili | The Good Hearted Woman

Skinny Cincinnati Chili with Spaghetti Squash

A milder, lighter version of Cincinnati's famous savory-sweet Skyline chili, traditionally served over spaghetti noodles. For an even lighter meal (and a cool presentation) serve over spaghetti squash.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
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Course: Main Dish
Cuisine: American
Servings: 6 servings
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Boats:

  • 2 small spaghetti squashes Or just use spaghetti noodles - it's your call!

Chili Ingredients

  • 1 lb ground chicken or turkey I use Isernio Ground Chicken
  • 3 cloves garlic minced
  • 1 large onion chopped
  • 2 cans stewed tomatoes Italian style (I use petite cut tomatoes with garlic & basil)
  • 1 14- ounce can small red beans canned (I use seasoned piquintos)
  • 2 teaspoons Worcestershire Sauce
  • 2 Tbs brown sugar
  • 2 tsp cinnamon
  • 1 tsp cumin
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 3/4 tsp salt
  • 1/2 cup grated Parmesan cheese

Instructions

Prepare Chili:

  • Brown ground chicken or turkey with onion and garlic. Add all the other ingredients. Simmer at least 1/2 an hour. (I usually make this in a slow cooker, on low for 4-6 hours.)
  • Vegetarian-friendly Chili option:: Simply replace the ground chicken with additional small red beans.

To Serve in Spaghetti Squash Boats:

  • Choose small spaghetti squashes. Each squash will make 2 boats.
  • Preheat the oven to 375°. Sprinkle squash with olive oil and season with salt and pepper. Place the cut side down on a parchment-lined baking sheet and roast for 25-35 minutes, or until tender.
  • Allow cooked squash to cool for about 10 minutes, and then use a fork to scrape out the insides and separate strands.
  • Replace threads in squash shells, and top with chili and Parmesan cheese.
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