6-Way Chili

1 pound lean ground turkey breast
1 medium onion, chopped
2 cloves garlic, minced
1 can (16 oz.) Italian-style tomatoes, drained, coarsely chopped
1 can (15.5 oz.) beef broth
2 Tablespoons Chili powder
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground allspice
1/2 tsp black pepper
6 ounces uncooked spaghetti
1/2 ounce, unsweetened chocolate, finely chopped
1 can (15.5 oz.) white kidney beans, drained
8 oz. sliced fresh mushrooms
4 green onions, chopped
1 cup (4 oz.) low-fat shredded Cheddar Cheese

1. Brown turkey in medium saucepan over medium-high heat; drain fat. Add onion and garlic; cook over medium heat 5 minutes or until onion is tender. Stir in tomatoes, broth, chili powder, turmeric, cumin, allspice and black pepper. Bring to a boil; reduce heat and simmer, covered 20 minutes.

2. Prepare spaghetti according to package directions. Keep warm. Uncover chili; simmer 10 minutes or until thickened. Remove from heat; add chocolate, stirring until melted.

3. Arrange spaghetti, beans, mushrooms, green onions and cheese in separate bowls. Serve chili over spaghetti; top with beans, mushrooms, green onions and cheese, if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user MBALLOU.