Turkey Wild Rice Chili

YIELD: 24 servings (apx. 8 oz. each)

Minnesota Wild Rice
12 ounces
1 1/2 quarts
Cook wild rice using one of the following methods. Drain; set aside. (Note: cooked wild rice will keep 1 week in cooler or 6 months in freezer).

Range: Combine in heavy stock pot, cover and bring to boil. Reduce heat and simmer 40-50 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.
Canola oil
Chopped onions
3 tablespoons
2 1/2 cups
In stockpot, heat oil over medium heat. Saute onion 3 minutes or until slightly tender.
Ground cumin
Garlic powder
Cooked, cubed turkey breast
Chicken broth
Great Northern white
beans, undrained
Diced green chilies
White corn (optional)
1 tablespoon
1/2 teaspoon
3 pounds
1 1/2 quarts
5 1/4 cups

3 cups
3 1/2 cups
Stir in cumin and garlic powder; add wild rice and remaining ingredients. Cover and simmer over medium heat until an internal temperature of 160°F is reached.
Hot pepper sauce
Monterey Jack cheese shredded
1/4 teaspoon
1 pound
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

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