30-Minute Chili Over Spaghetti

Dinner ready in just 30 minutes! Enjoy this pasta and turkey Cincinnati chili made with Progresso® kidney beans. MORE+ LESS-

By Betty Crocker Kitchens

November 14, 2013

Ingredients

oz uncooked spaghetti

tablespoon vegetable oil

lb ground turkey breast

medium onion, chopped (1/2 cup)

clove garlic, finely chopped

jar (26 oz) chunky vegetable-style tomato pasta sauce

can (15 oz) Progresso™ dark red kidney beans, drained, rinsed

tablespoons chili powder

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1

Cook and drain spaghetti as directed on package.
2

Meanwhile, in 10-inch skillet, heat oil 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.

Have ground beef in the freezer? You can use it instead of the turkey, and you won't need the oil.
This quick-to-fix chili makes a great weeknight dinner. Try it with a Caesar salad tossed with herb croutons and sliced ripe olives.
Sprinkling sliced green onions over the top of this family-favorite chili adds a nice touch of color and flavor.