Spaghetti With Quick Turkey Chili
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 542
- Total Fat
- 17 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 78 milligrams
- Sodium
- 451 milligrams
- Carbohydrates
- 61 grams
- Dietary Fiber
- 8 grams
- Protein
- 38 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.