Title: Spaghetti W/ Turkey-Black Bean Chili
Categories: Tex Chili
Yield: 6 Servings
| 1 | lb | Spaghetti or linguine |
| | | Uncooked |
| 1 | tb | Vegetable oil |
| 12 | oz | Ground turkey |
| 1 | sm | Onion, peeled & finely diced |
| 1 | | Jalapeno,cored, thinly slicd |
| 1 | tb | Chili powder |
| 1 | ts | Cumin |
| 2 | cl | Garlic, finely chopped |
| 1 | | 16oz can black beans,rinsed |
| | | And drained |
| 1 | | 15oz can crushed tomatoes |
| 2 | tb | Chopped fresh cilantro |
| 2 | c | Water |
Heat the oil in a large, deep skillet over medium heat. Crumble the turkey
into the skillet. Coo, stirring to break up the turkey, until the liquid is
evaporated from the skillet and the turkey begins to brown, about 5
minutes. Add the onion, jalapeno, chili powder, cumin and garlic and cook
until the onion is softened, about 5 minutes. Add the beans, tomatoes,
cilantro and water. Heat to boiling, reduce the heat and simmer, covered,
about 15 minutes. Add salt and pepper to taste. (The chili can be made up
to one day in advance.) Prepare the pasta according to package directions.
Drain the pasta and return it to the pot. Add the chili and stir over
medium heat until the sauce is simmering and pasta is coated with the
sauce. Divide among serving bowls and serve immediately. The Prince William
Journal 3/8/95