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Yield: Serves 6. Each serving: 1-1/2 cups.
Recipes
Chili Spaghetti
| Nutrition Information | |
| Calories: | 268 |
| Total Fat: | 298g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 11mg |
| Sodium: | 184mg |
| Carbohydrates: | 54g |
| Dietary Fiber: | 5.5g |
| Sugars: | 7g |
| Protein: | 15.5g |
| Vitamin A: | 739iu (14%) |
| Vitamin C: | 18mg (30%) |
| Calcium: | 37mg (3%) |
| Iron: | 4.4mg (24%) |
12 ounces dry spaghetti
1 teaspoon vegetable oil
1/2 cup chopped onion
4 ounces ground turkey breast
15-ounce can ready cut tomatoes, no-added-salt
8-ounce can no-added-salt tomato sauce
15-ounce can kidney beans, with liquid
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
Cook spaghetti according to package directions. Drain in colander.
Heat a large non-stick skillet over medium-high heat. Add the oil then saute the onions until translucent, about 3 minutes. Add the turkey and mash into small pieces while it is cooking. When turkey is almost done, add the rest of the ingredients (except spaghetti). Bring sauce to a boil then lower heat and simmer 2 minutes.
Serve sauce over top of the spaghetti. We recommend pairing with a large tossed salad.
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