© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
8 oz uncooked whole wheat spaghetti
8 oz GROUND TURKEY
2-1/2 tsp chili powder
1 (26-oz) jar chunky garden-style pasta sauce
1 (16-oz) can red kidney beans, rinsed and well drained
As needed chopped tomatoes
As needed shredded reduced-fat Cheddar cheese
As needed thinly sliced scallions
1. CHILI
Bring a large covered pot of lightly salted water to a boil. Add spaghetti and cook as package directs. Drain well.
Meanwhile, heat a large nonstick skillet over medium heat. Crumble in ground turkey and add chili powder. Cook, stirring, about 4 minutes, until turkey is no longer pink.
Stir in pasta sauce and beans, bring to a boil. Immediately, reduce heat and gently simmer 5 minutes to blend flavors.
2. SERVICE and TOPPINGS
In a deep bowl, spoon chili over pasta.
Sprinkle each serving with toppings.
Total Calories 521
Total Fat 9 g
Cholesterol 41 g
Sodium 963 mg
Total Carbohydrates 82 g
Dietary Fiber 15 g
Protein 27 g