Cincinnati Chili

Found on Betty Crocker

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)