| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Spaghetti or linguine; uncooked |
| 2 |
tb |
Vegetable oil; divided |
| 12 |
oz |
Ground turkey |
| 1 |
sm |
Onion; finely diced |
| 1 |
|
Jalapeno; cored and thinly sliced |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Cumin |
| 2 |
|
Garlic cloves; minced |
| 16 |
oz |
Canned black beans; rinsed and drained |
| 15 |
oz |
Canned crushed tomatoes |
| 2 |
tb |
Fresh cilantro; chopped |
| 2 |
c |
Water |
INSTRUCTIONS
Heat the oil in a large, deep skillet over medium heat. Crumble the turkey
into the skillet. Cook, 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,
15 minutes. Add salt and pepper to taste. (The chili can be made up to one
day in advance.)
Prepare 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 the pasta is coated with sauce. Divide among bowls and serve
immediately.
NOTES : Each serving provides: 834 Calories; 41.6 g Protein; 131 g
Carbohydrates; 15.5 g Fat; 57.8 mg Cholesterol; 197 mg Sodium. Calories
from Fat: 17% Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)
Recipe by: National Pasta Association
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Feb 26, 1998
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