Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Spaghetti or linguine - uncooked

  2. 2 tablespoons 30ml Vegetable oil - divided

  3. 12 oz 340g Ground turkey

  4. 1 oz 28g Onion - peeled and finely (small) di

  5. 1 Jalapeno - cored and thinly sli

  6. 1 tablespoon 15ml Chili powder

  7. 1 teaspoon 5ml Cumin

  8. 2 Garlic cloves - finely chopped

  9. 16 oz 454g Canned black beans - rinsed and drained

  10. 15 oz 426g Canned crushed tomatoes

  11. 2 tablespoons 30ml Chopped fresh cilantro

  12. 2 cups 474ml Water

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large, deep skillet over medium heat. Crumble the turkey into the skillet. Cook, stirring to break up the turkey, until the liquid is evaporated from the skillet and the turkey begins to brown, about 5 minutes. Add the onion, jalapeno, chili powder, cumin and garlic and cook until the onion is softened, about 5 minutes. Add the beans, tomatoes, cilantro and water. Heat to boiling, reduce the heat and simmer, covered, 15 minutes. Add salt and pepper to taste. (The chili can be made up to one day in advance.) Prepare pasta according to package directions. Drain the pasta and return it to the pot. Add the chili and stir over medium heat until the sauce is simmering and the pasta is coated with sauce. Divide among bowls and serve immediately.

  2. Each serving provides: 834 Calories; 41.6 g Protein; 131 g Carbohydrates; 15.5 g Fat; 57.8 mg Cholesterol; 197 mg Sodium. Calories from Fat: 17% Copyright National Pasta Association ( (Reprinted with permission)


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