Description
A hearty and healthy turkey chili served on roasted spaghetti squash, perfect for chilly nights.
Ingredients
- 1 lb Ground Turkey (can substitute with ground chicken or lean beef)
- 2 cans Canned Beans (such as black or kidney beans)
- 1 medium Onion (diced finely)
- 3 cloves Garlic (fresh, minced)
- 2 medium Bell Peppers (any color)
- 1 can Tomatoes (diced/crushed)
- 1 tsp Cinnamon
- 1 tsp Allspice
- 2 tbsp Cocoa Powder (unsweetened)
- 2 cups Broth (chicken/vegetable, low-sodium preferred)
- 1 medium Spaghetti Squash (microwave before cutting for easy preparation)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place it cut-side down on a baking sheet and roast in the oven for about 30-40 minutes until tender.
- In a large pot or dutch oven, heat a small amount of oil over medium heat. Add the diced onion and cook until it becomes translucent.
- Stir in the minced garlic and cook for another minute.
- Add the ground turkey to the pot. Cook until it’s browned and cooked through.
- Chop the bell peppers and add them to the pot. Cook for 5 minutes until they start to soften.
- Mix in the canned beans, diced tomatoes, cinnamon, allspice, cocoa powder, and broth. Stir everything together.
- Let the chili simmer for about 20-30 minutes, allowing the flavors to meld together.
- Once the spaghetti squash is done, use a fork to scrape the inside into spaghetti-like strands. Serve the spiced turkey chili on top of the spaghetti squash.
Notes
Adjust the spices according to your taste. Optional toppings: fresh cilantro, avocado, lime.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American