30-Minute Chili Spaghetti

30-Minute Chili Spaghetti

Serve zesty chili over hot cooked spaghetti for a mouthwatering 30-minute meal.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

5

servings

10
ounces uncooked spaghetti
1
tablespoon vegetable oil
1
pound ground turkey breast
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
jar (26 to 28 ounces) chunky vegetable-style tomato pasta sauce
1
can (15 to 16 ounces) kidney beans, rinsed and drained
2
tablespoons chili powder
  1. Cook and drain spaghetti as directed on package.
  2. While spaghetti is cooking, heat oil in 10-inch skillet over medium heat. Cook turkey, onion and garlic in oil 5 to 6 minutes, stirring occasionally, until turkey is no longer pink.
  3. Stir pasta sauce, beans and chili powder into turkey mixture; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Serve sauce over spaghetti.
Makes 5 servings (1 cup chili and 1 cup spaghetti each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Have ground beef in the freezer? You can use it instead of the turkey, and you won't need the oil.
Serve-With
This quick-to-fix chili makes a great weeknight dinner. Try it with a Caesar salad tossed with herb croutons and sliced ripe olives.
Special Touch
Sprinkling sliced green onions over the top of this family-favorite chili adds a nice touch of color and flavor.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 625
    • (Calories from Fat 135),
  • Total Fat 15g
    • (Saturated Fat 3g,),
  • Cholesterol 60mg;
  • Sodium 1020mg;
  • Total Carbohydrate 96g
    • (Dietary Fiber 11g,
  • Protein 37g;
Percent Daily Value*:
    Exchanges:
    • 6 Starch;
    • 1 Vegetable;
    Carbohydrate Choices:
    • 6 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.