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Recipe Summary

Yield:
4 servings (serving size: about 1/2 cup spaghetti, 1 1/2 cups chili, 2 tablespoons onion, and 3 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

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  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 5 ingredients; cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

415 calories; fat 14.5g; saturated fat 6.6g; mono fat 5g; poly fat 1.8g; protein 22.7g; carbohydrates 49.2g; fiber 9.5g; cholesterol 67mg; iron 4.3mg; sodium 797mg; calcium 226mg.