Monday, December 6, 2010

Cincinnati Chili

10 ounces uncooked spaghetti
1 tablespoon vegetable oil
1 pound ground turkey breast
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 jar (26 to 28 ounces) chunky vegetable-style tomato pasta sauce
1 can (15 to 16 ounces) kidney beans, rinsed and drained
2 tablespoons chili powder

Cook and drain spaghetti as directed on package.
While spaghetti is cooking, heat oil in 10-inch skillet over medium heat. Cook turkey, onion and garlic in oil 5 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Stir pasta sauce, beans and chili powder into turkey mixture; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Serve sauce over spaghetti.
Makes 5 servings (1 cup chili and 1 cup spaghetti each)

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