Red Turkey Chili with Pasta and Cheddar

This thick red turkey chili is full of flavor and is the perfect accompaniment  to pasta topped with cheddar!
Red turkey chili with pasta and cheddarDisclosure: I am a member of the Cabot Cheese Board and  recieved free Cabot cheddar and Dreamfields Pasta  mentioned in this post. I was not expected to write a review. I was not compensated financially for my time. Opinions are my own.

Are you ready for some chili? What’s your favorite? I love a warm turkey chili, but I’m partial to white chili when I use poultry. Well, until this week, after a friend of mine shared this  culinary tip to deepen the color of ground turkey:  soy sauce. (It also adds a rich savory meaty flavor.)

This tip comes from a recipe printed in the Wilmington Star News, Game Day Turkey Chili.  In addition to  soy sauce, this chili is made with a few other ingredients lending a rich complex flavor, noteably, light beer and cocoa.  I made a batch  this week  with a few adaptations: adding more vegetables, tailoring the seasonings to my chili favorites, and serving it over Dreamfields Pasta topped  with Cabot’s Sharp Light Cheddar.

If you’ve never heard of Dreamfields Pasta your missing out on a good thing. Dreamfields helps you feel full longer with a balance of fibers and plant proteins. It contains prebiotic fiber which helps promote healthy digestion. Yet it has ALL the taste and texture of regular pasta!

For those of you who have been looking for  creamy, cheesy buttery flavor without the fat and calories, you need  Cabot’s Light Sharp Cheddar in  your life.  It boasts only 70 calories per ounce and 4.5 grams of  fat. It’s has a  smooth firm texture and is surprisingly savory. 

Go ahead, make a pot of this red turkey chili and serve it over Dreamfields spaghetti and top with Cabot’s Sharp Light Cheddar. Invite your friends to watch the Panthers and Broncos and  tell them to bring their BIG GAME appetites.
red turkey chili with pasta and cheddar

Red Turkey Chili With Pasta & Cheddar

by Diane Boyd

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients (serves 10)

  • 2 teaspoons canola oil, divided
  • 1 pound lean ground turkey
  • 2 tablespoons soy sauce
  • 2 teaspoons smoked paprika
  • 1 cup sweet onion, chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup celery , chopped
  • 1 red bell pepper, cored and chopped
  • 1 clove garlic, minced
  • 12 oz. light beer
  • 2 15-ounce cans black beans, drained and rinsed
  • 14 ounce low sodium tomato sauce
  • 2 14-ounce cans crushed tomatoes
  • 2 Tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon cocoa powder
  • 1 box Dreamfields spaghetti
  • 8 oz Cabot’s Sharp Light Cheddar, shredded
  • chopped scallions, for garnish


1. In a large pot over medium high heat, add 1 teaspoon oil. Add turkey and cook breaking it up, until cooked through, about 7 minutes.

2. Sprinkle turkey with soy sauce and smoked paprika. Mix until combined. Continue to cook until moisture is gone, about 3 minutes. Remove turkey from pot and set aside.

3. Add remaining oil to the pot over medium heat and add onion, carrot, celery, and red pepper. Cook until tender. Add garlic and cook 30 seconds more.

4. Increase heat to high and add beer to deglaze the pan, scraping the bottom to loosen any stuck bits. Reduce heat and simmer for 2 minutes. Return turkey to pan along with beans, tomato sauce, crushed tomato, chili powder, cumin, oregano and cocoa powder. simmer for 30 minutes.

5. Prepare pasta according to package directions.

6. Serve by spooning chili over pasta. Top with cheddar and garnish with scallions.

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Spaghetti Squash with Roasted Tomatoes and Basil

Pair  incoming fall produce like spaghetti squash with end of  summer tomatoes and  basil for terrific in-between season meals. Spaghetti Squash with Roasted Tomatoes and BasilDisclosure: I have received a Produce Box, mentioned in this post, free of charge and  I was not expected  to write a review. I was not financially compensated for my time.  Opinions are my own.

I’m not one to easily abandon anything I love, and summer just so happens to be close to my heart. I ‘ve been slowly transitioning my meals from summer to fall with a combination of both summer and fall produce. It’s actually been easy because the Produce Box does it for me. Every week I enjoy fresh North Carolina produce delivered to my door; September has been a terrific assortment of summer and incoming fall fruits and vegetables. As a consumer, I  prefer to eat locally because the  food tastes better and eating in season = eating sustainable.  As a registered dietitian I respect  the natural nutrient density of  local fruits and vegetables; the shorter the time from harvest to my kitchen the better!    If you care about eating foods that are good for your health and good for the environment,  I encourage you to vote with your wallet and fork and become a member of the Produce Box.

Today’s recipe is just one of many I’ve prepared with locavore goodness.  This one ties summer with fall in a warm and delicious vegetarian entree or a  healthy side that pairs easily with just about any lean protein.  How pretty does this prepared dish look served in the hard shell of the spaghetti squash?Spaghetti Squash with Roasted Tomatoes and Basil

Spaghetti Squash with Roasted Tomatoes and Pecorino

by Diane Boyd

(makes 2 entree servings or 4 side dish servings)


  • 1 spaghetti squash, halved
  • 2 beefstake tomatoes, cut into 2 at the equator
  • 1 tablespoon olive oil
  • sea salt
  • pepper
  • 1 clove garlic
  • 6 basil leaves, roughly chopped
  • 2 oz. pecorino cheese, grated


1.Preheat oven to 400 degrees F.

2. Cut  spaghetti squash in half, from top to bottom, and scrape out seeds. Place both halfs of spaghetti squash cut side down onto a baking sheet and roast in oven for about one hour.

3. Meanwhile, place cut tomatoes on a second baking sheet(cut side up) , lined with foil. Drizzle with olive oil, season with salt and pepper and sprinkle with garlic.

4. Half way through cooking time for squash, place tomatoes in the oven and roast until brown at edges and slumped, about 30 minutes.

5. When squash and tomatoes are finished roasting remove from oven. Shred the squash into spaghetti like strands, placing into a medium sized bowl. Cut tomato halves into quarters and add to squash along with fresh basil.

6. Toss to combine. Top with pecorino cheese. Serve immediately.

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