Labadie Recipe Database

Name Chicken-Wild Rice Chili Number of People 6 List of Ingredients 1 lb. boneless, skinless chicken or turkey breast, cut into 1/2-inch pieces 1 T. vegetable oil 1/4 cup chopped onion 1/2 tsp. minced garlic 3 cups water 14 oz. chicken broth 2/3 cup wild rice, rinsed and drained 8 oz. canned green chile peppers, undrained 2 tsp. chili powder 1 tsp. ground cumin 15 oz. can whole kernel corn, drained 30 oz. can Great Northern beans, rinsed and drained bottled hot pepper sauce For garnish, optional:  Monterey Jack cheese, sour cream, snipped fresh parsley Description In a 4 to 5 quart Dutch oven, cook turkey or chicken, half at a time, in hot oil until brown, adding onion and garlic with the last half of the meat. Stir in water, broth, wild rice, undrained chile peppers, chili powder, and cumin.  Bring to boiling, reduce heat.  Simmer, covered, for 35 to 40 minutes or until wild rice is tender.  Stir in corn and beans.  Heat through.  Season to taste with several dashes of bottled hot pepper sauce. To serve, ladle into soup bowls.  Serve garnished with cheese, sour cream and parsley, if desired. Time 20 minutes prep plus 35 minutes Difficulty (1-5) 1 Notes Note - I needed to add additional broth. Per Serving:  324 calories, 5 g fat (1 g saturated), 45 mg cholesterol, 638 mg sodium, 43 g carbohydrates, 5 g sugar, 7 g fiber, 28 g protein. 8 pts.+ Image