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Turkey Chili Spaghetti
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5 from 1 vote

Turkey Chili Spaghetti

Author Joy in Every Season

Ingredients

  • 2-3 TBSP olive oil
  • 1/2 cup yellow onion chopped
  • 1/2 cup carrot chopped
  • 1/2 cup celery chopped
  • 3 cloves garlic crushed
  • 4 TBSP tomato paste
  • 3 TBSP chili powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp red chili flakes
  • 1/2 tsp cumin
  • 2 TBSP brown sugar
  • 1 pound ground turkey
  • 1 1/2 cup chicken broth
  • 2 14 oz cans pinto beans drained and rinsed
  • 1 14 oz can diced tomatoes
  • 1 pound thick spaghetti noodles
  • Toppings: grated cheese chopped red onion, sour cream

Instructions

  • Heat 2 TBSP olive oil in large skillet over med high heat. Cook ground turkey, stirring occasionally to break up. Remove from pan with slotted spoon and drain if necessary.
  • Add additional 1 TBSP olive oil to pan and lower heat to medium. Add chopped onions, celery, and carrots. Cook, stirring often, until vegetable are al-dente tender. Add garlic and cook for another 2-3 minutes.
  • Add meat back to skillet. Stir to combine with veggies.
  • Add in the chicken broth, canned tomatoes, and tomato paste. Stir until combined.
  • Gently stir in drained beans and spices (chili powder, salt, pepper, cumin, red chili flakes, & brown sugar).
  • After turkey chili comes to a low boil, reduce pan and continue to simmer for 20-30 minutes. Chili will thicken slightly and the flavors will blend. At this point, you can turn off the heat and reheat chili right before serving.
  • Right before serving, cook pasta.
  • Serve chili on top of pasta and top with grated cheese, chopped red onion, and sour cream.
  • Enjoy!