You will need a deep non stick skillet. Drizzle skillet with olive oil and heat to a medium temperature.
Saute celery, shallots and garlic for a few minutes. Green peppers which are optinal can be added here. Add ground turkey and 2 tablespoons of chili powder (be sure to mix the chili powder into the ground turkey..this really helps with favoring up the turkey.) Cook until turkey is no longer pink while stirring frequently.
Add both cans of tomatoes, salsa, tomato paste, sprinkle more chili powder to preferred taste, garlic powder, chicken broth. You can add any hot pepper or hot spice here depending on how hot you like your chili.
Bring to a boil, turn down to a simmer for an hour or so. As chili cooks make any heat adjustments to suit your taste.
While chili simmers, cook spaghetti pasta. When pasta is ready drain and add a small amount of butter (preferrably Earth Balance buttery spread) to the pasta to keep pasta from sticking together.
Layer on single serving plates as follows, pasta on the bottom, chili, chopped sweet onion (optional), sour cream, shredded cheese. Enjoy!