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, as you can use the broth as well as turkey leftovers. (See my recipe for making turkey broth.)
Servings: 8 Preparation time: 60 minutes
Ingredients 1/2 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 1, 15-ounce can great northern white beans, drained 1, 11-ounce can whole-kernel corn 2, 4-ounce cans diced green chilies 32 ounces low-sodium chicken or turkey stock 1 teaspoon ground cumin 1 tablespoon red chili powder 6 ounces Monterey jack cheese, grated (1 1/2 cups)
Instructions 1. Place wild rice in a strainer and wash thoroughly under running tap water. 2. Bring the 2 cups water to boiling, add rice. Return water to boil and stir. Reduce heat and simmer, covered, 30 to 45 minutes or until rice puffs open and reveals a white interior. Fluff with 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 my recipes. Let me know if you’ve tried any of them and how they turned out. Feel free to share your favorite holiday recipes in your comments. Good cooking to you!
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