1 lb. ground turkey 1 cup chopped onion, divided 3 cloves garlic, minced 1 can (8 ounces) tomato sauce 3/4 cup water 1 1/2 tsp. chili powder 1 T. unsweetened cocoa powder 1 tsp. cider vinegar 1 tsp. ground cinnamon 1/2 tsp. ground allspice 1/2 tsp. paprika 1/8 tsp. ground cloves (optional) 1 bay leaf Salt and black pepper 8 ounces spaghetti, cooked and kept warm 1/2 cup (2 ounces) shredded Cheddar cheese 1 cup drained rinsed canned red kidney beans 1. Cook and stir turkey in medium saucepan over medium heat about 5 minutes or until browned and no longer pink. Drain excess fat, if desired. Add 1/2 cup onion and garlic; cook about 5 minutes or until onion is tender. 2. Add tomato sauce, water, chili powder, cocoa, vinegar, cinnamon, allspice, paprika, cloves, if desired, and bay leaf; bring to a boil. Reduce heat and simmer, covered, 15 minutes, stirring occasionally. If thicker consistency is desired, simmer uncovered, about 5 minutes more. Discard bay leaf; season to taste, with salt and pepper. 3. Spoon spaghetti into bowls; spoon sauce over and sprinkle with remaining 1/2 cup onion, cheese and beans. Makes 4 main-dish servings Note: We use frozen onions, and cook all of them with the ground turkey.
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