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Chili Spaghetti

Nutrition Information
Calories: 268
Total Fat: 298g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 11mg
Sodium: 184mg
Carbohydrates: 54g
Dietary Fiber: 5.5g
Sugars: 7g
Protein: 15.5g
Vitamin A: 739iu (14%)
Vitamin C: 18mg (30%)
Calcium: 37mg (3%)
Iron: 4.4mg (24%)

Yield: Serves 6. Each serving: 1-1/2 cups.

12 ounces dry spaghetti
1 teaspoon vegetable oil
1/2 cup chopped onion
4 ounces ground turkey breast
15-ounce can ready cut tomatoes, no-added-salt
8-ounce can no-added-salt tomato sauce
15-ounce can kidney beans, with liquid
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin

Cook spaghetti according to package directions. Drain in colander.

Heat a large non-stick skillet over medium-high heat. Add the oil then saute the onions until translucent, about 3 minutes. Add the turkey and mash into small pieces while it is cooking. When turkey is almost done, add the rest of the ingredients (except spaghetti). Bring sauce to a boil then lower heat and simmer 2 minutes.

Serve sauce over top of the spaghetti. We recommend pairing with a large tossed salad.

Total Preparation & Cooking Time: 30 min. (5 Prep, 25 Cook)

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