- 1 pound ground turkey
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 2 teaspoons garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon lemon juice
- 1 1/2 teaspoons sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- 2 bay leaves
- 2 cups water
- 1 can (15 1/2 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) tomato sauce
- 8 ounces spaghetti, cooked according to package instructions, drained
- 1/2 cup shredded non-fat cheddar
- 1/2 cup onion, chopped
In a large nonstick skillet over medium-high heat, sauté the ground turkey, onions, celery and garlic until the meat is no longer pink. Drain and return the mixture to the skillet.
Stir in the chili powder, lemon juice, sugar, cinnamon, pepper, cumin, salt, allspice, cloves, bay leaves, water, kidney beans and tomato sauce. Bring to a boil.
Reduce the heat and simmer 30 minutes, or until thickened; remove and discard the bay leaves. Serve over the spaghetti, garnished with cheese and onions.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
575 calories; 14g total fat; 59mg cholesterol; 1168mg sodium; 73g carbohydrates; 40g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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