Spiced turkey chili recipe with spaghetti squash delight

Ingredients for Spiced turkey chili with spaghetti squash

• 1 large or 2 small spaghetti squash (about 1.4–1.6 kg), halved lengthwise, deseeded

• 7.5 g (or more) kosher salt, divided

• 30 ml extra-virgin olive oil

• 450 g minced turkey

• 2.5 g ground allspice

• 2.5 g ground cinnamon

• 1.25 g cayenne pepper

• 45 ml apple cider vinegar

• 1 onion, finely chopped, divided

• 480 ml low-sodium chicken stock

• 400 g can kidney beans, drained, rinsed

• 400 g can tomato sauce

• 15 g unsweetened cocoa powder

• 15 g chopped parsley

• 15 g sliced pitted black olives

How to make Spiced turkey chili with spaghetti squash

1. Preheat the oven to 190°C (fan 170°C).

2. Season the squash with 1 tsp salt.

3. Arrange the squash face down on a parchment-lined baking tray.

4. Bake the squash for 20–40 minutes, until the interior is tender when flipped and prodded with a fork, depending on size.

5. Meanwhile, heat oil in a large, deep frying pan over a high heat.

6. Add the minced turkey and cook, breaking it up with a wooden spoon and stirring occasionally, until well browned, about 8 minutes.

7. Reduce the heat to medium.

8. Stir in the allspice, cinnamon, cayenne, three-quarters of the chopped onion, and ½ tsp salt, cooking until tender, about 8 minutes.

9. Increase the heat to high.

10. Stir in the vinegar, scraping up any browned bits from the bottom of the pan.

11. Add the broth, beans, tomato sauce, and cocoa powder, stirring to combine.

12. Bring to a boil and continue to cook, stirring occasionally, until slightly thickened, about 15 minutes.

13. Season with additional salt, if needed.

14. Scrape the spaghetti squash out into strands using a fork.

15. Divide the strands among bowls and spoon the chilli over the top.

16. Garnish with parsley, olives, and the remaining chopped onion.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.