Easy Summer Dinner: Spaghetti With Quick Turkey Chili

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P.S. This is kind of a food blog, too. I guess. Hah. We made this dish a bazillion times last summer, and almost forgot how amazing it was when our summer hidangan came into play this year. It’s super-easy, super-hearty, and has a really funky noodle vs. chili thing going on. If I know we’re going to be out for a while, I’ll make the turkey chili in advance, and toss the sauce into my mini slow cooker. That way all I need to do after a long day of playing hard at the pool is bring some noodles to al dente.


Spaghetti with Quick Turkey Chili 
makes about 4 servings

Kosher Salt
4 scallions, sliced, white and green parts separated
2 large cloves garlic, finely chopped
2 T tomato paste
2 T chili powder
1 lb ground turkey
2 C low-sodium chicken broth
14oz can pinto beans, drained and rinsed
3 T ketchup
hot sauce, to taste
8oz spaghetti
shredded cheddar cheese and sour cream for topping

1. In a large pot, fill about 3/4 full with salted water. Bring to a boil.
2. Meanwhile, heat the oil in a non-stick skillet over medium heat and add scallion whites and garlic. Cook, stirring until soft, about 1-2 minutes.
3. Add the tomato paste and chili powder and cook, stirring frequently for about 3 minutes. Add the turkey and stir, breaking up the meat until almost cooked through, about 4 minutes.
4. Add the chicken broth, bean, and ketchup. Bring to a simmer and cook until chili is slightly thickened, but still soupy, about 15 minutes. If it’s still thin, add a little cornstarch to your liking (not in the ingredients, but helpful). Stir in scallion greens and hot sauce.
5. Meanwhile, add pasta to the boiling water and cook as directions show, then drain. Divide among the plates or bowls, and top with the chili, cheese and sour cream.

Recipe adapted from: the food network.

thanks you.

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