Better than state fair chilidog recipe

Ingredients

• 1¼ lb ground turkey breast
• ½ large onion, minced
• 2 cloves garlic, minced
• ½ cup unsalted tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon ground cinnamon, or to taste
• 1/8 teaspoon ground cayenne pepper, or to taste
• 1¼ cups reduced-sodium chicken broth
• 1 tablespoon raw honey
• ½ cup of spinach baby food
• ½ cup of sweet potato baby food
• ½ cup of kidney beans, rinsed
• 6 nitrate-free turkey or chicken hotdogs
• 6 hot dog buns. (Option: gluten-free buns)

1. Mist a large saucepan or a wide, deep skillet with cooking spray and heat on medium-high. Add turkey, remaining ¼ teaspoon salt and remaining ½ teaspoon black pepper and cook, breaking up with a spoon, until no longer pink, 4 to 5 minutes. Push turkey to edges of pan and add onion to center of pan. Continue to cook while stirring frequently until translucent, about 2 minutes.
2. Add garlic and stir to combine all ingredients and cook until soft, 1 to 2 minutes. Add tomato paste, chili powder, cumin, oregano, cinnamon, cayenne, spinach baby food, sweet potato baby food and beans then stir until combined. Add broth and bring to a simmer, stirring frequently. Reduce heat to medium-low and simmer, stirring frequently until thickened, 8 to 10 minutes. Add honey and stir until dissolved.
3. Serve over hotdog in a bun. Save the remainder for left-over chili. Yum!