Title: Spaghetti with turkey-black bean chili
 Categories: Pasta, Low-fat, Poultry
      Yield: 6 Servings
 
      1 lb Spaghetti or Linguine
           - uncooked
      2 tb Vegetable oil; divided
     12 oz Ground turkey
      1 sm Onion
           - peeled and finely diced
      1    Jalapeno
           - 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%