Spaghetti With Quick Turkey Chili

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Meanwhile, heat the olive oil in a large nonstick skillet over medium heat.

3. 3

   Add the scallion whites and garlic and cook, stirring, until soft, 1 to 2 minutes.

4. 4

   Add the tomato paste and chili powder and cook, stirring frequently, until the mixture is brick red, 2 to 3 minutes.

5. 5

   Add the turkey and stir, breaking up the meat, until almost cooked through, about 4 minutes.

6. 6

   Add the chicken broth, beans and ketchup; bring to a simmer and cook until the chili is slightly thickened but still soupy, 12 to 15 minutes.

7. 7

   Stir in the scallion greens and hot sauce.

8. 8

   Meanwhile, add the pasta to the boiling water and cook as the label directs, then drain.

9. 9

   Divide among bowls and top with the chili, cheese and sour cream.

10. 10

    Per serving: Calories 542; Fat 17 g (Saturated 4 g); Cholesterol 78 mg; Sodium 451 mg; Carbohydrate 61 g; Fiber 8 g; Protein 38 g

11. 11

    Photograph by Christopher Testani

* Per serving · 4 servings · Values may vary.