Ingredients: 1/4 cup canola oil, divided 3 pounds ground turkey (dark meat preferred for moistness) 1 sweet onion, chopped 2 teaspoons chopped garlic 2 tablespoons cider vinegar 1 (12-ounce) can tomato paste, diluted in 1 quart water 2 tablespoons chile powder 1 tablespoon cinnamon 4 bay leaves 1/2 teaspoon allspice 1 teaspoon Worcestershire sauce Salt and pepper to taste 1 pound spaghetti Garnishes: 1 (15-ounce) can dark red kidney beans, rinsed, drained, and heated 1/2 pound sharp cheddar cheese, grated 1 sweet onion, chopped

Directions: In large Dutch oven over medium-high heat, heat half of oil and brown turkey. Remove and reserve. Add remaining oil to same pot and lightly brown onion and garlic. Stir in remaining ingredients, except spaghetti, season to taste, and bring to boiling. Reduce heat and simmer 45 minutes, stirring occasionally. Bring large pot of salted water to boiling. Add spaghetti and cook until “al dente.” Drain well and place in large serving bowl. Top with chili, discarding bay leaves. Serve with beans, cheese, and onions as garnishes. Makes 8 servings. *See more recipes in our soups & stews collection