INGREDIENTS

INSTRUCTIONS

From: Bulldogfla <Bulldogfla@aol.com>  Preheat broiler. Core and cut
tomatoes in half lengthwise. Place  tomatoes cut side down on an
aluminum-lined broiler pan and broil  until skins completely char, 12
to 15 minutes. Remove the pan from  broiler and pull off the skins with
a fork. Discard the skins  Meanwhile, heat the oil for 30 seconds in a
large nonstick skillet  over medium high heat. Add the shallots and
cook, stirring until soft  and trans- lucent, about 3 minutes. Crumble
the ground turkey into  the skillet, season to taste with salt and
pepper, and cook,  stirring, until turkey and shallots are lightly
browned, about 5  minutes. Add the chili powder and cook, stirring to
coat the meat,  about 1 minute. Add the tomatoes, paprika, oregano,
cumin, tomato  paste, kidney beans, plus 1/2 to 1 cup water. Bring the
mixture to a  boil, stirring to break up the tomatoes with the back of
a wooden  spoon. Reduce heat to medium-low and simmer, covered, for 20
minutes,  stirring occasionally. Taste and adjust seasonings to taste.
While  the chili cooks, bring 4 quarts water to a boil in a large
covered  pot. If you like add 2 teaspoons of salt. Add pasta, stir, and
partially cover the pot until water returns to boil. Immediately
remove cover, stir again, and cook spaghetti just until al dente.
Drain and pile pasta into 6 bowls. Spoon chili on top. Sprinkle with
cheddar cheese.  SERVE IMMEDIATELY.  Posted to recipelu-digest by
jeryder@juno.com on Mar 10, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 688
Calories From Fat: 97
Total Fat: 11g
Cholesterol: 52.2mg
Sodium: 487.2mg
Potassium: 1326mg
Carbohydrates: 114.4g
Fiber: 16.5g
Sugar: 27.5g
Protein: 36.9g