Kentucky Chili

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Onions

  Raw

  1 medium or 110g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  8 can or 1.52kg

• Pinto beans

  Mature seeds, canned

  6 cup or 1.44kg

• Corn

  Sweet, yellow, raw

  6 cup or 870g

• Chili powder

  Spices

  2 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Bring a large pot of salted water to a boil. Break the spaghetti into thirds (optional for easier eating), cook according to package directions until al dente, then drain and set aside.
2. Warm a large skillet over medium heat. Add the ground turkey and cook, breaking it up, until no longer pink. Stir in the diced onion and cook until translucent. Drain excess fat or liquid.
3. In a large pot, combine the cooked turkey and onions with the diced tomatoes, pinto beans, corn, chili powder, and salt to taste. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until hot throughout, 10–15 minutes.
4. Stir in the cooked spaghetti just before serving and adjust seasoning to taste if needed. Ladle into bowls and enjoy.