Quick Cincinnati Chili

Chili:
8 ounces uncooked whole wheat spaghetti
8 ounces ground turkey
2 1/2 teaspoons chili powder
1  26-ounce jar chunky garden-style pasta sauce
1  16-ounce)can red kidney beans, rinsed and well drained

Toppings:
Chopped tomatoes
Shredded reduced-fat Cheddar cheese
Thinly sliced scallions

Bring a large covered pot of lightly salted water to a boil. Add spaghetti and cook as package directs. Drain well.

Meanwhile, heat a large nonstick skillet over medium heat. Crumble in ground turkey and add chili powder.

Cook, stirring, about 4 minutes, until turkey is no longer pink.

Stir in pasta sauce and beans, bring to a boil. Immediately, reduce heat and gently simmer 5 minutes to blend flavors.

Diving pasta into four deep bowls; spoon chili over pasta. Sprinkle each serving with toppings, as desired.

Makes 4 servings.

Nutritional information per serving: 521 calories; 9 g fat; 41 mg cholesterol; 963 mg sodium; 82 g carbohydrates; 15 g fiber; 27 g protine;

Recipe from: Woman’s Day/National Turkey Federation