Spaghetti With Quick Turkey Chili

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 4 scallions, sliced, white and green parts separated
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 pound ground turkey
  • 2 cups low-sodium chicken broth
  • 1 14 -ounce can pinto beans, drained and rinsed
  • 3 tablespoons ketchup
  • Hot sauce, to taste
  • 8 ounces spaghetti
  • Shredded cheddar cheese and sour cream, for topping (optional)
Directions
  • Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the scallion whites and garlic and cook, stirring, until soft, 1 to 2 minutes. Add the tomato paste and chili powder and cook, stirring frequently, until the mixture is brick red, 2 to 3 minutes. Add the turkey and stir, breaking up the meat, until almost cooked through, about 4 minutes. Add the chicken broth, beans and ketchup; bring to a simmer and cook until the chili is slightly thickened but still soupy, 12 to 15 minutes. Stir in the scallion greens and hot sauce.

  • Meanwhile, add the pasta to the boiling water and cook as the label directs, then drain. Divide among bowls and top with the chili, cheese and sour cream.

  • Per serving: Calories 542; Fat 17 g (Saturated 4 g); Cholesterol 78 mg; Sodium 451 mg; Carbohydrate 61 g; Fiber 8 g; Protein 38 g

  • Photograph by Christopher Testani


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    This recipe is featured in:

    Weeknight Dinners: Winter