- 1 Tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 lb lean ground turkey
- 2 green bell peppers, diced
- 2 Tbsp chili powder
- 1 Tbsp unsweetened natural cocoa
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground cloves
- 1 15-oz can no-salt-added tomato sauce
- 1 14.5-oz can no-salt-added diced tomatoes with their juices
- 1/2 cup water
- 1 Tbsp unsulfured molasses
- 1 bay leaf
- 8 oz whole-grain spaghetti, cooked according to package directions
- 1 cup canned kidney beans, preferably low-sodium, drained and rinsed
- 1/4 cup grated, lightly packed extra-sharp cheddar cheese
- 4 tsp finely diced red onion
1. Heat the oil in a large Dutch oven or soup pot over medium-high heat.
2. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for 30 seconds.
3. Add the turkey and cook, breaking it up with a wooden spoon into small pieces, until just cooked through and no longer pink, about 5 minutes.
4. Add the bell peppers and cook until they begin to soften, about 2 minutes.
5. Add the seasonings through cloves and cook, stirring, until fragrant, about 1 minute.
6. Add the tomato sauce, tomatoes with their juice, water, molasses, and bay leaf and bring to a boil. Reduce the heat to low and simmer until the mixture has thickened considerably but is still soupy, about 2 hours. Remove the bay leaf.
7. Serve over the spaghetti, topped with the kidney beans, cheese, and diced red onion.
Makes 4 servings.
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Comfort Food Fix by Ellie Krieger. Photography by Quentin Bacon. Copyright 2011. All rights reserved.