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

How to Make It

Step 1

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

Step 2

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.

Cooking Light Gluten-Free Cookbook

Ratings & Reviews

Unlike Any Chili I've Ever Had Before

GlenCharles
August 18, 2015
Not used to a chili that's not steeped in tomato sauce and the seasoning combination was a new one to me. Not saying we didn't like it, but one of the family members couldn't get past a chili being served with pasta. She actually said, "It's just not done." All that aside, it was a new taste experience that I would make again.