End your long winter day with a serving of Turkey Chili on Spaghetti that is sure to warm you up. This recipe is simple to make and freezes well, so truckers can make it ahead of time at home and then warm it up on the road.
- 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)
- Heat the olive oil in a large nonstick skillet over medium heat. Add scallion whites and garlic . Cook, stirring, until soft, 1 to 2 minutes.
- Add the tomato paste and chili powder and cook, stirring frequently, 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.
- Serve over spaghetti