Wild Rice Chili Recipe

{Wild Rice Chili}

This is one of our very favorite recipes; we make it at least once a month.

{Ingredients}

• 2-3 Boneless, skinless chicken breasts
• A drizzle of olive oil to cook the chicken breasts in
• ½ Teaspoon of garlic
• 4 ½ Cups of chicken broth (or 4 cups of water with bouillon added according to instructions on the bouillon container)
• A box of Rice-a-Roni Wild Rice and seasoning packet
• 1 Cup of Green chiles diced (I use Hot and I buy either fresh or from the freezer section, if you are buying canned you can buy 8oz worth)
• 1 Tablespoon of red chili powder
• 1 Teaspoon of cumin
• 1 (15oz) can of whole kernel corn
• 1 (15oz) can of Great Northern beans

{Directions}

-  In a stockpot or Dutch oven style pot add a drizzle of olive oil and cook the chicken breasts, turning every few minutes. It should take around 7-10 minutes on each side. Cook the chicken until the internal temperature of 165 Fahrenheit or until it is no longer pink.

-  Dice the chicken breasts and return them to the stockpot add garlic, green chiles, red chili powder and cumin and stir everything together.

-  Add the broth, wild rice, wild rice seasoning, 

-  Bring the mixture to a boil and then reduce heat, cover and simmer on low for 40 minutes

-  While the mixture is simmering open your can of corn and the great northern beans and put them in a strainer together, you will want to rinse them *really* well! Those beans have a really weird “juice” that I wouldn't want in my chili! 

-  After the chicken mixture is done cooking add the beans and corn and cook them until they are warm

-  Scoop the chili into the bowl

{Optional}

Mexican cheese

Sour cream

Chips- I love eating most chili's with chips and this one is especially amazing with them!