4 scallions (sliced white and green parts separated)
2 large cloves garlic (crushed and minced)
2 tablespoons tomato paste
2 tablespoons chili powder
1 pound ground turkey
2 cups no salt chicken broth
1 14 -ounce can pinto beans (drained and rinsed)
3 tablespoons ketchup
8 ounces spaghetti
Shredded cheddar cheese and sour cream, for topping (optional)
Cook spaghetti according to package directions in salted water; drain
While spaghetti is cooking, using the oil over medium-high heat, in a large skillet cook the white part of the onions, and garlic until softened. Mix the tomato paste and chili powder into the onion mixture, stirring constantly while cooking until the mixture turns a deep red. Add the turkey to the mixture breaking it apart as it cooks; cook until turkey is no longer pink inside. Mix in the chicken broth, beans, and ketchup, bring mixture to a boil, reduce heat to simmer and continue cooking until mixture starts to thicken, but is still a little soupy. Mix in the green part of the scallions, and add hot sauce to taste.
Serve over spaghetti topped with Shredded cheddar cheese and sour cream.