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Turkey Wild Rice Chili

Wildrice

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prepare
cook
24
serves

INGREDIENTS

12 oz. Minnesota wild rice
1 1/2 qt. water
3 tbsp. canola oil
2 1/2 cups chopped onion
1 tbsp. ground cumin
1/2 tsp. garlic powder
3 lb. cooked, cubed turkey breast
1 1/2 qt. chicken broth
5 1/4 cups great northern white beans, drained
3 cups diced green chilies
3 1/2 cups white corn, optional
1/4 tsp. hot pepper sauce
1 lb. shredded monterey jack cheese

INSTRUCTIONS

  1. 1
    Cook wild rice using one of the following methods: Range: combine in heavy stock pot, cover and bring to a boil. Reduce heat and simmer 45-55 minutes or until grains just start to open. Steamer: combine in shallow steamer pan(s). Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.
  2. 2
    In stockpot, heat oil over medium heat. Saute onions for 3 minutes or until slightly tender.
  3. 3
    Stir in cumin and garlic powder; add wild rice and remaining ingredients such as turkey breast, broth, beans, chilies and corn. Cover and simmer over medium heat or until an internal temperature of 160°F is reached.
  4. 4
    Stir in hot pepper sauce. Serve each portion topped with cheese. Garnish with parsley if desired.

notes

Recipe compliments of the Minnesota Cultivated Wild Rice Council Cooked wild rice will keep 1 week in cooler or 6 months in freezer.

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