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Title: Spaghetti with turkey-black bean chili
Categories: Pasta, Low-fat, Poultry
Yield: 6 Servings
1 lb Spaghetti or Linguine
2 tb Vegetable oil; divided
12 oz Ground turkey
1 sm Onion
- peeled and finely diced
- cored and thinly sliced
1 tb Chili powder
1 ts Cumin
2 Garlic cloves
- finely chopped
16 oz Canned black beans
- rinsed and drained
15 oz Canned crushed tomatoes
2 tb Chopped fresh cilantro
2 c Water
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.
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%
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