Turkey Chili with Brown Rice recipe

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Ingredients

1 pound lean ground turkey
1 large onion, diced
2 (14.5 ounce) cans diced tomatoes, undrained
1 (16 ounce) can chili beans, undrained
1 (4 ounce) can chopped green chiles, undrained
½ cup water
1 tablespoon white sugar
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
1 ⅓ cups water
⅔ cup uncooked brown rice

Nutrition Info

305.1 calories
carbohydrate: 39.9 g
cholesterol: 56 mg
fat: 7.1 g
fiber: 6.3 g
protein: 22.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 1017.1 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until turkey is browned and crumbly and onion is transparent, 5 to 7 minutes. Drain and discard grease.

  2. Transfer turkey mixture to a large stockpot. Stir in tomatoes, chili beans, green chiles, 1/2 cup water, sugar, chili powder, cumin, and salt and bring to a simmer. Cook for 1 hour.

  3. Meanwhile, bring 1 1/3 cups water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

  4. Add cooked rice to the stockpot, cover, and cook until rice is hot, about 15 minutes.

Recipe Yield

6 servings

Recipe Note

This turkey chili isn't your typical chili. It is thick with brown rice and isn't full of liquid like other chili recipes. It's full of flavor and tastes even better the next day. Top it off with your favorite salsa and sour cream and serve with warm cornbread.

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