Chili - Minnesota Style
Soups & Stews
From the never-failing stock of recipes at Lunds/Byerly's,
this one combines wild rice and turkey to make a tasty blend of Minnesota
flavors. Check the notes at the end for my revisions to their original.
1 cup chopped onion
1 teaspoon minced garlic
1 Tablespoon olive oil
1 teaspoon ground cumin
3 cups cooked, cubed turkey
1 49.5-ounce can chicken broth
2 cups cooked wild rice
1 19-ounce can cannellini beans, drained
2 4-ounce cans diced green chiles, undrained
1 9-ounce package frozen shoepeg white corn
3 Tablespoons fresh cilantro, chopped
1/8 teaspoon Tabasco
1 8-ounce package Mexican 4-cheese blend shredded cheese
Sauté onion and garlic in oil until onion is tender.
Stir in cumin, turkey, chicken broth, wild rice, beans, green chilies and corn.
Simmer, covered, over medium heat for 30 minutes. Stir in cilantro and Tabasco.
Ladle into soup bowls; sprinkle with desired amount of cheese.
Makes approximately 12 1-cup servings. See
Byerly's websites for more
Dorothy's Notes: I used 4 cloves garlic instead
of 1; I also used homemade chicken broth rather than canned. The green chile we
buy is frozen, so I used 1 cup instead of the two cans called for here. And,
instead of the Tabasco I used 2 teaspoons chili powder. Jay still added Tabasco
to his chili when we ate.