Q1: Is it strange to serve chili on top of spaghetti?

Not at all! It's a beloved American regional tradition, most famously associated with Cincinnati, Ohio. Cincinnati-style chili is a unique, finely-ground meat sauce that is famously served over spaghetti and topped with a mountain of shredded cheddar cheese. This recipe is a quicker, chunkier, more classic chili version of that delicious idea.

Q2: What is the best kind of ground turkey to use for chili so it isn't dry?

For the best flavor and a moist texture, we recommend using a 93/7 ground turkey . This means it is 93% lean and 7% fat. A super-lean ground turkey breast (99% lean) can become a bit dry and crumbly in a chili. The 93/7 blend provides the perfect balance.

Q3: My chili seems a little thin. How can I make it thicker?

This chili is designed to be slightly "soupy" to act as a great sauce for the spaghetti. However, if you prefer a much thicker chili, you can let it simmer for an extra 5-10 minutes with the lid slightly ajar to allow more of the liquid to evaporate. You could also mash up some of the pinto beans against the side of the pot to release their starches, which will naturally thicken the chili.

Q4: Can I make this turkey chili in a slow cooker?

Yes, this recipe can be adapted for the slow cooker. You will get the best flavor if you first complete Step 1 and Step 2 on the stovetop (sautéing the aromatics and blooming the spices). Then, transfer that mixture to the slow cooker along with the raw ground turkey, broth, beans, and ketchup. Break up the turkey as best you can. Cook on low for 4-6 hours. Stir in the scallion greens and hot sauce just before serving over freshly cooked spaghetti.

Q5: Can I use ground beef instead of ground turkey?

Absolutely. For a more traditional chili, you can substitute the 1 pound of ground turkey with 1 pound of lean ground beef (an 85/15 or 90/10 blend would be great). Simply follow the recipe exactly as written.

The Best 30-Minute Quick Turkey Chili Recipe

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.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Sautéing, Simmering, Boiling
Cuisine: American

Ingredients

Scale

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)

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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.

Nutrition

Serving Size: 1/4 of recipe (without toppings)
Calories: 600-700
Sugar: 10-15 g
Sodium: 900-1200 mg (plus salt to taste)
Fat: 20-28 g
Saturated Fat: 5-8 g
Trans Fat: 0 g
Carbohydrates: 60-70 g
Fiber: 10-14 g
Protein: 40-50 g
Cholesterol: 90-120 mg

Find it online: https://cookupjoy.com/turkey-chili/