Wild Rice Turkey Chili

 ​ ​I love chili, but can no longer consume tomato products. With this recipe, I can make chili and eat it too. This is a “white chili” with white beans, but it can be varied by using other canned beans, perhaps black beans. This is a perfect dish to make a day or two after roasting a turkey, since you can use the broth as well as turkey leftovers.(See my recipe for making turkey broth.)

Servings: 8   Preparation time: 60 minutes

Ingredients ½ cup wild rice, uncooked 2 cups water 1 tablespoon canola or grapeseed oil 1 medium onion, chopped (1 cup) 1 garlic clove, minced (1 teaspoon) 2 cups cubed cooked turkey  15-ounce can of great northern white beans, drained 11-ounce can of whole-kernel corn 2 four-ounce cans of diced green chilies 32 ounces of low-sodium chicken or turkey stock 1 teaspoon ground cumin 1 tablespoon red chili powder 6 ounces Monterey jack cheese, grated (1½ cups)

Instructions 1. Place wild rice in a strainer and wash thoroughly under running tap water. 2. Bring 2 cups water to boiling, and add rice. Return water to boil and stir. Reduce heat and simmer, covered, for 30 to 45 minutes or until rice puffs open and reveals a white interior. Fluff with a fork. 3. Heat oil in a large pan over medium heat. Add onion and garlic, and cook until tender. 4. Add turkey, wild rice, beans, corn, chilies, broth, cumin and chili powder. Cover and simmer over low heat to serving temperature. 5. Serve topped with cheese.

I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out.

​Good cooking to you,

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