1 1/2 lbs. ground turkey
2 T. vegetable oil
1 large onion, chopped
3 cups water
2 TB chili powder
1 26 oz. can tomato puree
1 16 oz. can kidney beans, drained and rinsed
1 t. salt, optional
1 lb. regular or whole wheat thin spaghetti, cooked and drained
1 bunch green onions, cleaned and chopped
Heat the oil in a kettle over medium-high heat, adding the onions when hot. Saute for 4-5 minutes, stirring often. Add the ground turkey, water and chili powder. Cook for 10 minutes, stirring occasionally. Add the tomato puree and kidney beans. Stir. When chili begins to boil reduce heat to low and cover. Cook for 45 minutes, stirring about every 15 minutes. Make sure the heat isn't too high or the chili will stick to the kettle. A few minutes before serving, taste and add salt as desired. To serve, place a helping of freshly cooked pasta in each serving bowl then top with a ladleful of chili, and sprinkle with green onions.
Serve 6-8
Cooking time 1 hour
2 T. vegetable oil
1 large onion, chopped
3 cups water
2 TB chili powder
1 26 oz. can tomato puree
1 16 oz. can kidney beans, drained and rinsed
1 t. salt, optional
1 lb. regular or whole wheat thin spaghetti, cooked and drained
1 bunch green onions, cleaned and chopped
Heat the oil in a kettle over medium-high heat, adding the onions when hot. Saute for 4-5 minutes, stirring often. Add the ground turkey, water and chili powder. Cook for 10 minutes, stirring occasionally. Add the tomato puree and kidney beans. Stir. When chili begins to boil reduce heat to low and cover. Cook for 45 minutes, stirring about every 15 minutes. Make sure the heat isn't too high or the chili will stick to the kettle. A few minutes before serving, taste and add salt as desired. To serve, place a helping of freshly cooked pasta in each serving bowl then top with a ladleful of chili, and sprinkle with green onions.
Serve 6-8
Cooking time 1 hour
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