Harvest Chili with Wild Rice
Nutrition
Calories: 39.44 kcalCarbohydrates: 8.58 gProtein: 1.65 gFat: 0.7 gSaturated Fat: 0.12 gSodium: 289.1 mgFiber: 2.32 gVitamin A: 38.178 IUCalcium: 33.27 mgIron: 1 mg
Ingredients
- 1 12- ounce package turkey bulk sausage
- 4 garlic cloves minced
- 2 tbsp chili powder
- 1 6- ounce box long grain and wild rice with seasoning packet
- 1-1/2 cups chopped scallion
- 1 cup chopped red bell pepper
- 1/2 cup chopped celery
- 1 15- ounce can dark red kidney beans rinsed and drained
- 2 quarts water
- 1 tbsp Worcestershire sauce
- 1 cup fresh or frozen corn kernels
- 1/2 tsp salt
- 1 tsp ground cumin
Instructions
- Coat a dutch oven (preferably cast iron) with low-calorie cooking spray and heat over medium-high heat for 1 minute. Add sausage, garlic, and chili powder, and brown, crumbling with a fork. Add rice, seasoning packet, scallion, red pepper, celery, beans, water, and Worcestershire sauce. Bring to a boil, reduce heat, and simmer, covered, for 18 minutes.
- Remove dutch oven from heat, stir in corn, salt, and cumin, cover, and let stand for 10 minutes before serving. For a thicker consistency and for peak flavor, let stand for 30 minutes. Reheat over low heat before serving.