Chili Over Pasta

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Do you want to serve a fun dinner that everyone will love? Mix up a colorful creation by combining different Italian and Latin dishes! How? Serve chili over pasta.

Check out our picture above. That's our go-to turkey chili recipe (all white meat, no skin) served over black squid ink spaghetti. We served this dinner to a group of teenagers and, needless to say, it disappeared quickly. This crowd-pleasing recipe is sure to be a winner!

Turkey Chili over Pasta

Ingredients:

Pasta:

8 ounces spaghetti - use your choice of whole wheat, tomato, squid ink, spinach, or plain noodles

Chili:

1 tsp each: ground cumin, ancho chili powder (or just plain chili powder) and dried oregano

2 teaspoons olive oil

1/2 onion, diced

2 teaspoons minced garlic

1 carrot, diced

1/2 pound ground turkey breast (white meat, no skin)

1 can (14 oz) no-salt-added kidney beans, drained and rinsed

1 can (14 oz) no-salt-added chopped tomatoes, with juice

1 can (8 oz) no-salt-added tomato sauce

1 cup chicken broth

Directions:

1. Heat a nonstick skillet or wok (our favorite) over medium-high heat.
2. Lightly toast the cumin, chili powder and oregano in the pan and then quickly add the oil, onions, and garlic. Saute until transparent, about 1-2 minutes.
3. Add the carrots and cook briefly.
4. Add the turkey and stir well.
5. Add the beans, tomatoes, tomato sauce, and broth. Bring to a boil, then lower to a simmer. Cook for 10 minutes or until the carrots are tender and the turkey is done.
6. Meanwhile cook the pasta according  to package directions. Drain in a colander and serve with the chili. Fun serving idea: cook a few different shapes of pasta and let everyone plate their own chili creation.

Great accompaniments include salad, blue corn chips, and Berry Custard dessert. Serves 6. Each serving: 300 calories.

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