For the Chili
3 Pounds Ground Organic Turkey
2 Tablespoons Olive Oil
1 Red Bell Pepper
1 Yellow Bell Pepper
1 1/2 Tablespoons Chopped Garlic
3 Cups Tomato Sauce
1 Can Diced Tomatoes
3 Cups Canned Kidney Beans, drained
2 Cups Canned Black Beans, drained
4 Cups Chicken Broth
2 1/2 Tablespoons Chili Powder
2 Teaspoons Ground Cumin
2 Tablespoons Paprika
1 tablespoon granulated onion
2 teaspoons granulated garlic
1/2 Teaspoon Crushed Red Pepper
Kosher Salt & Fresh Ground Pepper to taste
For the Spaghetti Squash
1 Large Spaghetti Squash
In a large pot heat the oil. Cook the veggies until soft and caramelized. Add the ground turkey and cook until the meat is no longer pink. Add the tomato sauce, diced tomatoes and chicken broth and let simmer. Add in all the spices. Stir in the beans. Let everything come to a boil and then simmer for at least 2 hours.
Pre-heat oven to 375. Line a baking sheet with foil. Prick squash with a fork all over. Place in oven and cook for about an hour or until the outside is super soft. Cut squash in half. Using a fork rake out the insides and Voilà perfect spaghetti squash! (Note, spaghetti squash on its own tastes very bland but it takes on the flavor of anything you mix in with it!)
I topped my chili with avocado, plain yogurt & hot sauce. YUM!
**Spaghetti squash is an easy heathy great gluten-free and low carb option instead of regular spaghetti. It will take on the flavor of any sauce. Sauté with olive oil, garlic & herbs and serve it as a quick side dish with any meal.