The Best 30-Minute Spaghetti with Quick Turkey Chili
A quick and comforting one-pan meal that combines two classic dishes: spaghetti and chili. This recipe features a simple chili made with ground turkey, pinto beans, and a savory sauce of tomato paste, chili powder, and ketchup. The slightly soupy chili is simmered until the flavors meld and is then served over a bed of freshly cooked spaghetti. The dish can be finished with traditional chili toppings like shredded cheddar cheese and sour cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing, Simmering, Boiling
- Cuisine: American
Ingredients
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 4 scallions, sliced (white and green parts separated)
- 2 large cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 pound ground turkey
- 2 cups low-sodium chicken broth
- 1 (14-ounce) can pinto beans, drained and rinsed
- 3 tablespoons ketchup
- Hot sauce, to taste
- 8 ounces spaghetti
- Shredded cheddar cheese and sour cream, for topping (optional)
Instructions
- Bring a large pot of salted water to a boil for the spaghetti.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the white parts of the scallions and the garlic; cook, stirring, for 1 to 2 minutes until soft.
- Stir in the tomato paste and chili powder. Cook, stirring frequently, for 2 to 3 minutes until the mixture is brick red and fragrant.
- Add the ground turkey to the skillet. Stir, breaking up the meat with a spoon, and cook for about 4 minutes until it is almost cooked through.
- Add the chicken broth, pinto beans, and ketchup. Bring the mixture to a simmer and cook for 12 to 15 minutes, until the chili has slightly thickened but remains soupy.
- Stir in the green parts of the scallions and hot sauce to taste.
- While the chili simmers, add the spaghetti to the boiling water and cook according to the package directions until al dente. Drain the pasta well.
- To serve, divide the cooked spaghetti among four bowls and top with the turkey chili.
- Garnish with shredded cheddar cheese and a dollop of sour cream, if desired.
Notes
- This recipe is designed for a quick weeknight meal, with the chili cooking in the time it takes to boil the pasta.
- Separating the scallion parts allows the whites to be cooked for a savory base, while the greens are stirred in at the end for a fresh, mild onion flavor.
- The chili is intentionally left a bit ‘soupy’ so it can act as a sauce for the spaghetti.
Find it online: https://cookupjoy.com/turkey-chili/