• prep: 35 min
• cook: 45 min
• total: 1 hr 20 min

servings:

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.

• 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

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