Friday, November 27, 2009

Turkey and Wild Rice Chili

Here is Mike & Joshua carving the smoked turkey. It was yummy. Everything was sooooo good and I brought home a goody bag full of leftovers. I don't know how Geneva got it all done with just getting home last night at 7:00.

Christmas Recipe Countdown:

Turkey and Wild Rice Chili

1 pound skinless, boneless turkey or chicken breast, cut into 1/2 - inch pieces
1 Tablespoon cooking oil
1/4 cup chopped onion
1 clove garlic, minced
3 cups water
1 - 14 ounce can chicken broth
2/3 cup uncooked wild rice, rinsed and drained
1 - 4 1/2 ounce cans diced green chile peppers, undrained
2 teaspoon chili powder
1 teaspoon ground cumin
1 - 15 1/4 ounce can whole kernel corn, drained
1 - 15 ounce can Great Northern beans, rinsed and drained
Bottled hot pepper sauce
Shredded Monterey Jack cheese
Dairy sour cream

In a large saucepan or 4-quart Dutch oven, cook turkey, half at a time, in hot oil until brown.
Using a slotted spoon, remove from saucepan.
Add onion and garlic to saucepan; cook until tender.
Return turkey to saucepan.
Stir in the water, broth, wild rice, chili peppers, chili powder, and cumin.
Bring to boiling; reduce heat.
Cover and simmer for about 40 minutes or until wild rice is tender.
Stir in corn and Great Northern beans; heat through.
Season to taste with bottled hot pepper sauce.
Serve with Monterey Jack cheese and sour cream.

Makes 8 to 10 servings.

This is a great recipe for those turkey leftovers.

Happy Shopping!!!!!!!!!!

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