This simple turkey wild rice chili is the perfect way to use up all that leftover Thanksgiving turkey. Full of spicy flavor and perfect when topped with crackers.
I have a bone to pick with Netflix.
In my last post I praised them for the fact they are getting Friends in January BUT really we are being robbed.
As I sit here in Grenada I’m watching Easy A. A movie (of course) not available on US Netflix.
They also have TONS of other new movies, Modern Family and they already have Friends.
What the heck Netflix?
I get the whole licensing agreement business but this Grenadian Netflix kicks ass. Get with it ‘Merica.
Even though I’m soaking up the sun (and watching Netflix and working) I was a little bummed I missed Thanksgiving.
I had made a Herbed Mayonnaise Roast Turkey a few weeks before so I had time to make this soup BUT there is nothing like a proper turkey on Thanksgiving.
Instead, I ate chicken and soursop ice cream.
Totally the same thing.
Or not.
So even though it’s super hot I’m still craving this chili. It was packed full of flavor (hello smoked paprika!) and tastes great when topped with oyster crackers…or cheese…or Fritos…
You get the point. It’s great no matter what you put on it.
More chili recipes
- Turkey Pumpkin Chili
- Instant Pot Ground Chicken Chili
- Vegan Lentil Chili
- Buttermilk Cornbread Topped Chili
Turkey Wild Rice Chili
This simple turkey wild rice chili is the perfect way to use up all that leftover Thanksgiving turkey. Full of spicy flavor and perfect when topped with crackers.
Ingredients
- 2 cups diced bell peppers
- 2 cups chicken stock
- 1 cup diced onion
- 1 cup corn kernels
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can black beans
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chipotle chile powder
- 2 cups shredded turkey
- 2 (8.8 ounce) bags 90 second wild rice, not heated
Instructions
- Add all ingredients except turkey to a large soup pot.
- Simmer on medium-low heat for 3 hours. Add more stock if the chili gets too thick.
- Stir in turkey and rice, and simmer for another 30 minutes just to warm the meat and rice.
- If the mixture looks too thick simply thin out with more chicken stock.
- Serve plain or with cheese, crackers, chips, or sour cream.
- Note: The 90-second rice is precooked so no need to heat it before adding it. It will warm when added to the soup.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 2718Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 51mgSodium: 391mgCarbohydrates: 552gFiber: 51gSugar: 26gProtein: 119g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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Chantal
Saturday 9th of January 2016
Hi! Was looking up for a recipe for left over turkey from Christmas and found yours on Pinterest. I will definitely try your Turkey Wild Rice Chili posted by on Nov 28, 2014. Those really yummy looking crackers, are they homemade? If yes, could you kindly share the recipe? It would be much appreciated!
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[…] {Looking for even more rice packed dishes? Try my easy beef and vegetable stir fry, chicken apricot coconut curry and turkey wild rice chili.} […]
Joanne
Tuesday 2nd of December 2014
Well, I would probably choose warmer weather over this chili (no offense) but if I can't have the former, I'll take six bowls of the latter. At least.