chili when it's chilly

It’s amazing how many versions there can be of one particular food. Last night I made another chili recipe, Spiced Turkey Chili with Spaghetti Squash. It wasn’t spicy hot, yet it had spice notes from allspice (notes of nutmeg, cloves and cinnamon), cinnamon (rich, slightly bitter flavor), cayenne pepper (adds some heat) and cocoa powder (adds a layer of flavor for richness). It had an interesting flavor profile, something that you would not expect.
 
Besides the spaghetti squash you’ll need, kosher salt, extra-virgin olive oil, ground turkey, allspice, cinnamon, cayenne pepper, apple cider vinegar, an onion, chicken broth, a can of kidney beans, 14-ounce can of tomato sauce, unsweetened cocoa powder, fresh parsley and pitted olives.

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While the squash is roasting in the oven, preparation begins for the chili. The turkey is sauteed until well browned, then chopped onion and spices and salt season them. After cooking until tender, vinegar is added along with the broth, beans, tomato sauce and cocoa powder. The mixture is cooked until thickened and seasonings adjusted. I found that my sauce didn’t thicken that well. I did use a friend’s homemade tomato sauce in lieu of the canned, but that shouldn’t have made that much of a difference. I think the next time, I might reduce the amount of chicken stock.
 
Once the spaghetti squash is tender, strands are pulled by fork and placed into bowls. The chili is spooned on top and topped with chopped parsley, olives and chopped onion (I omitted).
 
Overall, the chili had an appealing taste. Both my husband and I would have enjoyed it a bit spicier with the addition of chili powder. I add some to additional portions and we like it better. This was a different take on chili and quite enjoyable.

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Spiced Turkey Chili with
Spaghetti Squash
By Anna Stockwell, November 16, 2017
From the website www.epicurious.com
 
Active Time: 35 minutes
Total Time 45 minutes
Servings: 4
 
Ingredients
2 small or 1 large spaghetti squash (3–3 1/2 pounds), halved lengthwise, seeded
1 1/2 teaspoons (or more) kosher salt, divided
2 tablespoons extra-virgin olive oil
1 pound ground turkey
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons apple cider vinegar
1 onion, finely chopped, divided
2 cups low-sodium chicken broth
1 (14-ounce) can kidney beans, drained, rinsed
1 (14-ounce) can tomato sauce
1 tablespoon unsweetened cocoa powder
1/4 cup chopped parsley
1/4 cup sliced pitted black olives
 
Directions

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.
   
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.
   
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.
   

 
Cooks' Note
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.

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