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Turkey Wild Rice Chili



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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


  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.


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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