TURKEY WILD RICE CHILI
  • 12 ounces Chieftain®'s Premium Wild Rice
  • 1½ quarts Water
  • 3 tablespoons Canola Oil
  • 2½ chopped Onions
  • 1 tablespoon Ground Cumin
  • ½ teaspoon Garlic Powder
  • 3 pounds cooked, cubed Turkey Breast
  • 1½ quarts Chicken Broth
  • 5¼ cups Great Northern White Beans, undrained
  • 3 cups diced Green Chilies
  • 3½ cups White Corn, optional
  • ¼ teaspoon Hot Pepper Sauce
  • 1 pound Monterey Jack Cheese, shredded
  • Sprigs Fresh Parsley

Prepare wild rice; drain rice and set aside. In stockpot, heat oil over medium heat. Sauté onion 3 minutes or until slightly tender. Stir in cumin and garlic powder; add wild rice and remaining ingredients. Cover and simmer over medium heat until an internal temperature of 160° is reached. Stir in hot pepper sauce. Serve each portion topped with cheese (and parsley, if desired). Approx. 24 servings.