If you are craving chili and pasta on the same day, try making this chili spaghetti. Tastes like a taco or hearty chili, but you get the satisfaction of slurping that carby pasta. You can use whatever pasta you like but I think spaghetti works best for this.
Turkey Chili Sauce
1 lb ground turkey
2 tbsp avocado oil
1 large yellow onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
1 jalapeno, minced
5 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon adobo sauce
1 bottle tomato sauce
1 mini can roasted green chilis
1 can beans (red, black, or pinto)
1 can corn
2 tbsp taco seasoning
¼ - ½ tsp red pepper flakes
2 springs green onion, thinly sliced
1 cup cilantro, chopped
Salt and pepper to taste
Spaghetti or pasta of choice
Shredded sharp cheddar cheese
Chopped cilantro for garnish
In an oven-safe skillet, saute diced onions, red peppers, green peppers, jalapeno, and garlic with avocado oil until softened & edges are browned.
Add ground turkey and break it up into tiny pieces then cook until it starts browning.
In a separate large pot, boil water for pasta. Season generously with salt and cook pasta.
Back to the turkey chili: Add tomato paste, adobo sauce, green chilis, taco seasoning, red pepper flakes, and tomato sauce. Mix well and simmer for 3-5 minutes.
Add drained and washed beans and corn then season with salt and pepper to taste.
Once pasta is cooked, drain and mix with turkey chili, fresh green onions, and freshly chopped cilantro.
Cover the top with shredded cheddar and Oaxaca cheese then broil just so the cheese melts.
Garnish with a little more fresh cilantro and serve with lime wedges