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Spaghetti With Turkey-Black Bean Chili

pasta, poultry, chili, beans, low-fat

1 lb spaghetti or linguine uncooked
2 tablespoon vegetable oil; divided
12 oz ground turkey
1 small onion peeled and finely diced
1 jalapeno cored and thinly sliced
1 tablespoon chili powder
1 teaspoon cumin
2 garlic cloves finely chopped
16 oz canned black beans rinsed and drai; ned
15 oz canned crushed tomatoes
2 tablespoon chopped fresh cilantro
2 cup water

Heat the oil in a large, deep skillet over medium heat. Crumble the turkey into the skillet. Cook, stirring to break up the turkey, until the liquid is evaporated from the skillet and the turkey begins to brown, about 5 minutes. Add the onion, jalapeno, chili powder, cumin and garlic and cook until the onion is softened, about 5 minutes. Add the beans, tomatoes, cilantro and water. Heat to boiling, reduce the heat and simmer, covered, 15 minutes. Add salt and pepper to taste. (The chili can be made up to one day in advance.) Prepare pasta according to package directions. Drain the pasta and return it to the pot. Add the chili and stir over medium heat until the sauce is simmering and the pasta is coated with sauce. Divide among bowls and serve immediately. Each serving provides: 834 Calories; 41.6 g Protein; 131 g Carbohydrates; 15.5 g Fat; 57.8 mg Cholesterol; 197 mg Sodium. Calories from Fat: 17% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

Yield: 6 servings

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