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.

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

Author: Brandy O’Neill

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.

5 from 1 vote

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Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 6 servings

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Ingredients

• 28 ounce can crushed tomatoes
• 15 ounce can black beans
• 14.5 ounce can diced tomatoes
• 2 cups diced bell peppers
• 2 cups chicken stock
• 1 cup diced onion
• 1 cup corn kernels
• 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 no heated

Instructions

• Add all ingredients except turkey and rice to a large soup pot.
• Simmer on medium-low heat for 2 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

Serving: 1g | Calories: 281kcal | Carbohydrates: 43g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 461mg | Potassium: 1210mg | Fiber: 13g | Sugar: 13g | Vitamin A: 1808IU | Vitamin C: 61mg | Calcium: 122mg | Iron: 6mg

Course Soup

Cuisine American

Keyword leftover turkey chili, turkey chili, turkey leftovers, turkey rice chili, wild rice and turkey, wild rice chili

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