1 (16 oz.) box whole penne rigate, rotini or elbow pasta (I use Dreamfields pasta to cut carbs and still get great fiber)
1 (1 lb.) pkg. 93% or 99% lean turkey breast
1 tsp. ground cumin
1 tbsp. chili powder
1 tbsp. hot sauce
1 tsp. garlic powder or 1 clove
1 (8 oz.) can tomato sauce
1 (15 oz.) can black beans (drained)
1 (10 oz.) can Rotel diced tomatoes (I use tomatoes w/ green chilies, chunky style)
1 medium onion, chopped/diced

Prepare a skillet with oil or non-stick cooking spray (Pam). Heat skillet and brown turkey, breaking up with a spatula.

While turkey is browning: In a large pot mix tomato sauce, black beans and diced tomatoes. Add all other ingredients and mix. Let sauce start to bubble and add and mix in the browned turkey. Lower the heat and let simmer, covering the pot.

Note: With chili the longer you simmer/let sit the better it will be. I speed up the process by moving the chili pot to a cool burner.

Bring water to a boil and add pasta. Most pasta will take about 9 to 10 minutes to cook al denté. If you moved the chili before you started to boil the water you will have a good twenty minutes to let the chili set.

Once pasta has been boiling for 9 to 10 minutes, drain and add directly into the chili, mixing to evenly coat the pasta. Cover and let sit for 5 minutes and serve.

Leftovers are better with this just like spaghetti. The pasta will have more time to marinate in the chili and the chili will be thicker. Should take about 45 minutes start to finish.

Makes 4 to 6 servings (less than 10 grams of fat per serving with 93%).

Submitted by: Jason, Virginia