Ingredients
1 pound lean ground turkey2 medium onions, chopped1-1/2 cups sliced fresh mushrooms1 medium green pepper, chopped2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, undrained1 can (12 ounces) tomato paste1 can (8 ounces) tomato sauce1 cup ketchup1/2 cup beef broth2 tablespoons Worcestershire sauce2 tablespoons brown sugar1 tablespoon ground cumin2 teaspoons chili powder12 cups hot cooked spaghetti
Preparation
In a large nonstick skillet, cook the turkey, onions, mushrooms and green pepper over medium heat until meat is no longer pink, breaking it into crumbles. Add garlic; cook 1 minute longer. Drain.
Transfer to a 3-qt. slow cooker. Stir in the tomatoes, tomato paste, tomato sauce, ketchup, broth, Worcestershire sauce, brown sugar, cumin and chili powder. Cover and cook on low for 4-5 hours or until vegetables are tender. Serve with spaghetti.
