Turkey Chili with Brown Rice

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.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 35 mins
• Calories: 305 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

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