1 1/4 pounds very lean ground turkey
1/4 cup vegetable oil
1 large yellow onion, coarsely chopped (about 2 cups)
4 cloves garlic minced (about 2 tablespoons)
One and a half 6-ounce cans unsalted tomato paste (9 ounces)
2 cups cold water
One 15-ounce can dark red kidney beans, drained and rinsed
1/2+1/8 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
For Serving:
1 pound spaghetti or macaroni,
cooked according to package instructions
Lowfat or nonfat sour cream, or plain yogurt
1 jar mild chunky salsa
Lowfat Cabot Cheddar cheese, coarsely grated
One 9-ounce bag baked taco or tortilla chips, crumbled
2. Raise the heat to medium-high. Add the turkey and break up with a fork, mashing and turning until the turkey is firm and loses all of its redness, about 7 minutes. Add the tomato paste and water and mix gently. Cover and simmer over medium-low heat for 15 minutes, stirring occasionally.
3. Combine the salt and all the spices in a small bowl and add to the turkey mixture. Simmer for 10 minutes. Add the kidney beans and cook until the beans are hot, stirring gently. (If the sauce seems too thick, add about 1/2 cup cold water.)
4. Serve chili over cooked pasta along with a spoonful of sour cream (or yogurt), salsa, and sprinkled with crumbled taco chips and grated cheddar cheese.
Yield: Serves 4 to 6
