Wild Rice Turkey Chili

5 from 1 vote

This simple wild rice turkey chili is the perfect way to use up all that leftover Thanksgiving turkey. Full of spicy flavor and perfect when topped with crackers.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Soup

Cuisine: American

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

Servings: servings

Author: Brandy O'Neill

Ingredients

2 tablespoons olive oil
2 cups diced bell peppers
1 cup diced onion
3 cloves garlic minced
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can dark red kidney beans
1 (14.5 ounce) can diced tomatoes
3 cups chicken stock
1 cup corn kernels
2 cups shredded turkey
2 cups cooked wild rice

Instructions

In a 5-6 quart soup pot, add olive oil and set over medium-high heat.
Once the oil is warm, add the green bell peppers and onions, and saute until the onions and peppers start to soften, about 10 minutes.
Add garlic, chili powder, cumin, smoked paprika, kosher salt, and cayenne pepper. Saute for 1 minute
Add crushed tomatoes, beans, diced tomatoes, chicken stock, and corn kernels.
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.

Notes

I used two 90-second microwave long grain and wild rice blend bags from Ben's Original. However, you can use regular cooked wild rice or leftover white rice.

Nutrition