Turkey Wild Rice Chili

1 medium onion, chopped
1 clove garlic, minced
1 tbsp canola oil
1 lb Jennie-O ® Turkey Breast, cubed
2 cups cooked wild rice
1 can (15 oz) great northern white beans, drained
1 can (9 oz) Green Giant® Frozen Shoepeg White Corn
2 cans (4 oz) diced green chilies
1 can (14 1/2) Swanson® Chicken Broth
1 tsp ground cumin
hot pepper sauce, to taste
6 oz Fancy Brand® Monterey Jack Cheese, shredded parsley

In large saucepan, saute onion and garlic in oil. Add turkey, wild rice, beans, corn, chilies, broth and cumin. Cover; simmer over low heat 30 minutes or until turkey is tender. Stir in pepper sauce. Serve with shredded cheese; garnish with parsley.

Recipe compliments of the Minnesota Cultivated Wild Rice Council