Warm Winter “Cincinnati style” Turkey Chili with Spaghetti Squash

Updated: Jan 8

Warm your Taste Buds

By: Pam Smith, RDN


Take the guess-work out of cooking and add in the fun, all from your own kitchen! Grab your recipe, grocery list, prep sheet, and wine pairing below, and then cook along with Pam using the video at the bottom of this post! Come join others who are making this meal and many more in the P.S. Flavor!™ Cooking Club group on Facebook at facebook.com/groups/psflavorclub. (This meal is from the January 2019 cooking class.)


Want to get the flavors that make this meal magical? They’re all available at psflavor.com!


A colorful meal is not only visually appealing, but it also contains a variety of nutrients and is flavorful and satisfying. - Pam Smith, RDN

Warm Winter "Cincinnati style" Turkey Chili


Yields: 4 Servings


Ingredients

  • 2 small or 1 large spaghetti squash (3–3 1/2 pounds), halved lengthwise, seeded

  • 2 teaspoons P.S. Flavor!™ Creole Kitchen

  • 2 tablespoons extra virgin olive oil

  • 1 pound lean ground turkey

  • 2 tablespoons P.S. Flavor!™ Warm Winter

  • 3 tablespoons apple cider vinegar

  • 1 red onion, finely chopped (about 2 cups), divided

  • 8 oz. cremini mushrooms, roasted* and finely chopped (about 1/2 cup)

  • 1/2 cup celery, diced

  • 4 cloves garlic, minced

  • 2 cups low-sodium chicken broth

  • 1 (14-ounce) can kidney beans, drained and rinsed

  • 1 (14-ounce) can black beans, drained and rinsed

  • 1 (14-ounce) can cannellini beans, drained and rinsed

  • 1 (14-ounce) can petite diced tomatoes, drained

  • 1 (14-ounce) can tomato sauce

  • 1/4 cup chopped cilantro or parsley, plus more for garnish

  • Sliced green onion, for garnish (optional)

  • Shredded white or sharp cheddar cheese, for garnish

  • Hot sauce, such as Cholula

Method

  1. Preheat oven to 375°F. Season squash with 1 teaspoon P.S. Flavor!™ Creole Kitchen (or Kosher 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. Note: If the squash is difficult to cut, poke it all over with a paring knife and microwave on high for 5 minutes before halving lengthwise.

  2. Meanwhile, heat 1 tablespoon 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 5-7 minutes. Add 1 tablespoon of P.S. Flavor!™ Warm Winter the last 30 seconds of cooking. Remove from pan.

  3. Return pan to stovetop, add the remaining olive oil and reduce heat to medium high. Add three-quarters of the onion (about 1 1/2 cups) and the celery, and cook, stirring occasionally, until tender, another 5-7 minutes. Add garlic and remaining P.S. Flavor!™ Warm Winter and stir for 30 seconds. Increase heat to high. Stir in vinegar, scraping up browned bits from bottom of pan. Add back turkey, roasted chopped mushrooms, broth, beans, diced tomatoes, and tomato sauce, and stir to combine. Bring to a boil and continue to cook, stirring occasionally, until thickened slightly, about 15 minutes. Stir in cilantro or parsley and adjust seasoning with additional P.S. Flavor!™ Warm Winter (or Kosher salt) to taste.

  4. Scrape spaghetti squash out into strands with a fork. Divide among bowls, then spoon chili over. Top with parsley, remaining chopped onion or sliced green onion, and cheese for garnish. Drizzle with hot sauce, or serve to side.

Pam's Note


To roast mushrooms, toss with 1/2 teaspoon of P.S. Flavor!™ Creole Kitchen and 1 teaspoon olive oil. Add to a sheet pan heated in a 400-degree oven, and roast for 15 minutes, until dry and caramelized.




Grocery List


MEAT AND DAIRY 1 pound lean ground turkey White or sharp cheddar cheese

PRODUCE 2 small or 1 large spaghetti squash (3-3 1/2 pounds) 2 red onions 8 oz. package cremini mushrooms 2 stalks celery 4 garlic cloves 1 bunch fresh cilantro or parsley Green onions (optional)


CHECK YOUR PANTRY FOR Extra virgin olive oil Apple cider vinegar Low-sodium chicken broth 1 (14-ounce) can kidney beans 1 (14-ounce) can black beans 1 (14-ounce) can cannellini beans 1 (14-ounce) can petite diced tomatoes 1 (14-ounce) can tomato sauce Hot sauce, such as Cholula


P.S. FLAVOR!™ SPICES Creole Kitchen Warm Winter

Prep Sheet

EQUIPMENT Cutting board Large chef’s knife Colander Measuring spoons Measuring cups Parchment paper Rimmed baking sheet Fork Deep sided skillet Wooden spoon Cheese grater Bowls for serving


PRE-PREPPED INGREDIENTS 2 small or 1 large spaghetti squash (3-3 1/2 pounds), halved lengthwise and seeded 1 red onion, finely chopped (about 2 cups), divided 8 oz. Cremini mushrooms, roasted and finely chopped (about 1/2 cup) 1/2 cup diced celery 4 cloves garlic, minced 1/4 cup chopped cilantro or parsley, plus more for garnish Sliced green onion, for garnish (optional) Shredded white or sharp cheddar cheese, for garnish


INGREDIENTS TO HAVE READY 2 teaspoons P.S. Flavor!™ Creole Kitchen 2 tablespoons extra virgin olive oil 1 pound lean ground turkey 2 tablespoons P.S. Flavor!™ Warm Winter 3 tablespoons apple cider vinegar 2 cups low-sodium chicken broth 1 (14-ounce) can kidney beans, drained and rinsed 1 (14-ounce) can black beans, drained and rinsed 1 (14-ounce) can cannellini beans, drained and rinsed 1 (14-ounce) can petite diced tomatoes, drained 1 (14-ounce) can tomato sauce Hot sauce, such as Cholula


Watch this meal come to life here:




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