Spiced with cinnamon, allspice, and cocoa powder, this warming bean and turkey chili pairs perfectly with roasted spaghetti squash in this naturally gluten-free dinner.
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.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Season squash with 1 tsp. 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.
Step 2
Meanwhile, heat 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 8 minutes. Reduce heat to medium. Add allspice, cinnamon, cayenne, three-quarters of the onion, and 1/2 tsp. salt and cook, stirring occasionally, until tender, 8 minutes. Increase heat to high. Stir in vinegar, scraping up browned bits from bottom of pan. Add broth, beans, tomato sauce, and cocoa powder and stir to combine. Bring to a boil and continue to cook, stirring occasionally, until thickened slightly, about 15 minutes. Season with salt, if needed.
Step 3
Scrape spaghetti squash out into strands with a fork. Divide among bowls, then spoon chili over. Top with parsley, olives, and remaining chopped onion.
Recipe notes
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