Active Time

　　35 minutes

　　Total Time

　　45 minutes

　　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.

　　

Ingredients

4 servings

　　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

　　

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.

　　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.