Recipe: Spaghetti with turkey chili

Hello all you Love Stitched readers! I’m Mandy from Baking with Blondie, I’m so happy to be sharing something both delicious and practical for dinnertime here on the blog today.

With these crazy summer days winding down, and the general chaos of school starting for many families (whether they have little ones or big ones going off to class), dinnertime can get pretty tricky.

At our home, we usually re-heat our dinner – mostly because I made our dinner when my son was napping during the lunchtime hours (in order to get the best light here for the photos). So it’s not as bad. But when there’s a day when I’ve made a dessert for the new recipe, our dinners are left wide open, and I usually want to make something fast, easy, and completely delicious that everyone from my grown-up husband, to my not-so-grown up toddler.

This meal was an excellent solution. It was hearty, filling, and just has the greatest flavors.

I know what you’re thinking: Chili and Spaghetti? All in one? What the heck, woman?

Trust me. I was on the same bandwagon… until I tried this dish. It’s incredible. The turkey-loaded chili sauce has just the right amount of bite and flavor, with the ever-so-familiar bed of spaghetti to soak up whatever hasn’t hit your fork yet.


Spaghetti with Turkey Chili 

makes about 4 servings


Kosher Salt


4 scallions, sliced, white and green parts separated

2 large cloves garlic, finely chopped

2 T tomato paste

2 T chili powder

1 lb ground turkey

2 C low-sodium chicken broth

14oz can pinto beans, drained and rinsed

3 T ketchup

hot sauce, to taste

8oz spaghetti

shredded cheddar cheese and sour cream for topping


1. In a large pot, fill about 3/4 full with salted water. Bring to a boil.

2. Meanwhile, heat the oil in a non-stick skillet over medium heat and add scallion whites and garlic. Cook, stirring until soft, about 1-2 minutes.

3. Add the tomato paste and chili powder and cook, stirring frequently for about 3 minutes. Add the turkey and stir, breaking up the meat until almost cooked through, about 4 minutes.

4. Add the chicken broth, bean, and ketchup. Bring to a simmer and cook until chili is slightly thickened, but still soupy, about 15 minutes. If it’s still thin, add a little cornstarch to your liking (not in the ingredients, but helpful). Stir in scallion greens and hot sauce.

5. Meanwhile, add pasta to the boiling water and cook as directions show, then drain. Divide among the plates or bowls, and top with the chili, cheese and sour cream.

Recipe adapted from: the food network.

Recipe Contributor
I’m the chef and photographer behind Baking with Blondie, wife of a law student on the home-stretch, and mother to one beautiful little clone of the both of us (okay, mostly me). [Read more]

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