Clean recipe · epicurious.com
Spiced Turkey Chili with Spaghetti Squash
Spiced with cinnamon, allspice, and cocoa powder, this warming bean and turkey chili pairs perfectly with the sweet fall flavor of roasted spaghetti squash in this naturally gluten-free dinner.
Original recipe: epicurious.com
- Yield:
- 4 servings
- Cook:
- 35 minutes
- Total:
- 45 minutes
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Ingredients
- 2 small or 1 large spaghetti squash (3–3 1/2 pounds), halved lengthwise, seeded
- 1 1/2 teaspoons (or more) kosher salt, divided
- 2 tablespoons extra-virgin olive oil
- 1 pound ground turkey
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 3 tablespoons apple cider vinegar
- 1 onion, finely chopped, divided
- 2 cups low-sodium chicken broth
- 1 (14-ounce) can kidney beans, drained, rinsed
- 1 (14-ounce) can tomato sauce
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup chopped parsley
- 1/4 cup sliced pitted black olives
Instructions
- Preheat oven to 375°F. Season squash with 1 tsp. salt. Arrange face down on a parchment-lined rimmed baking sheet. Bake squash until interior is tender when flipped and prodded with a fork, 20–40 minutes depending on size.
- Meanwhile, heat oil in a large, deep-sided skillet over high. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until well browned, about 8 minutes. Reduce heat to medium. Add allspice, cinnamon, cayenne, three-quarters of the onion, and 1/2 tsp. salt and cook, stirring occasionally, until tender, 8 minutes. Increase heat to high. Stir in vinegar, scraping up browned bits from bottom of pan. Add broth, beans, tomato sauce, and cocoa powder and stir to combine. Bring to a boil and continue to cook, stirring occasionally, until thickened slightly, about 15 minutes. Season with salt, if needed.
- Scrape spaghetti squash out into strands with a fork. Divide among bowls, then spoon chili over. Top with parsley, olives, and remaining chopped onion.