Spaghetti with chili meat sauce

Ingredients:

• 220 g spaghetti
• 2 tbsp. l. olive oil
• 4 green onions, chopped, white parts separated from green parts
• 2 large cloves garlic, finely chopped
• 2 tbsp tomato paste
• 2 tablespoons chili powder
• 1 ground turkey
• 2 cups lightly salted chicken broth
• 1 can (400g) pinto beans, drained and rinsed
• 3 tablespoons ketchup
• Hot sauce, to taste
• Grated cheddar and sour cream, for serving (optional)

Preparation:

1. Bring a large saucepan of salted water to a boil. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the white parts of the onion and garlic and cook, stirring, until softened, 1-2 minutes. Add the tomato paste and chili powder and cook, stirring frequently, until the entire mixture turns brick red, 2 to 3 minutes.
2. Add the ground beef and stir, breaking up the meat, until almost cooked through, about 4 minutes. Add the chicken broth, beans, and ketchup, bring to a simmer, and cook until the chili has thickened slightly but is still soupy, 12-15 minutes. Add the green onions and hot sauce.
3. Meanwhile, add the spaghetti to the boiling water and cook according to the package directions. Then drain. Divide the spaghetti among bowls and top with chili, sour cream, and grated cheese.