Turkey Wild Rice Chili
| Minnesota Wild Rice Water | 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. |
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council