Hearty Homemade Chili with Wild Rice
This hearty homemade chili is packed with tender wild rice, caramelized onions, fire-roasted tomatoes, sweet corn, kidney beans, and your choice of ground protein. It’s a cozy, satisfying dinner that’s perfect for chilly fall and winter nights.
When the weather starts to cool down, there’s nothing better than a big pot of homemade chili simmering on the stove. This hearty chili is packed with tender wild rice, caramelized onions, fire-roasted tomatoes, sweet corn, kidney beans, and your choice of ground protein for a cozy meal that is full of flavor.
What makes this chili a little different from the usual bowl is the combination of wild rice and caramelized onions. The wild rice adds a hearty texture, while the caramelized onions bring a subtle sweetness that pairs beautifully with the smoky spices and fire-roasted tomatoes.
Top each bowl with shredded cheddar cheese, crunchy corn chips, and sliced green onions, then settle in with a warm and satisfying dinner that’s perfect for a chilly evening.
Why You’ll Love This Chili Recipe
This is the kind of chili recipe that is hearty enough to be a complete meal and flavorful enough to make you want seconds.
The recipe is also incredibly flexible. You can use ground beef, turkey, chicken, or tofu depending on what you have on hand or what your family prefers.
Here are a few more reasons to make it:
●It’s hearty and filling.
●Wild rice adds a delicious texture.
●Caramelized onions add depth and subtle sweetness.
●Fire-roasted tomatoes bring smoky flavor.
●Kidney beans and corn make every bite satisfying.
●You can customize the protein.
●The toppings make it extra delicious.
●It’s perfect for fall and winter entertaining.
What Makes This Chili Different?
There are a few unexpected ingredients tucked into this pot of chili.
Wild rice adds a hearty, chewy texture that makes the chili feel especially substantial.
Caramelized onions bring sweetness and depth without requiring you to caramelize onions from scratch for hours. Using prepared caramelized onions makes this recipe much easier.
And then there’s diced hearts of palm. They aren’t something you typically find in a traditional chili, but they add an interesting texture and blend beautifully into the other ingredients.
Together, these ingredients create a chili that feels familiar and comforting while still being a little different from your everyday recipe.
Ingredients You’ll Need
Wild Rice
Uncooked wild rice cooks directly in the chili, absorbing the flavorful broth and tomato base as it simmers.
Ground Protein
Use ground beef, turkey, chicken, or tofu. This recipe is designed to be flexible, so choose whichever option you prefer.
Caramelized Onions
Prepared caramelized onions add a rich, slightly sweet flavor to the chili without requiring a long caramelizing process.
Hearts of Palm
Diced hearts of palm add a subtle texture and make this chili unique.
Vegetables
You’ll need chopped green bell pepper, corn, fire-roasted tomatoes, and tomato sauce.
Beans
Kidney beans add protein, texture, and heartiness.
Spices
The seasoning comes from chili powder, smoked paprika, cumin, salt, garlic powder, and onion powder.
Smoked paprika is especially delicious here because it complements the fire-roasted tomatoes and gives the chili a subtle smoky flavor.
Optional Brown Sugar
A small amount of brown sugar can be added to balance the acidity of the tomatoes and enhance the sweetness of the caramelized onions. It’s completely optional.
How to Make This Hearty Chili
1. Sauté the bell pepper and spices
Heat the olive oil in a large pot or skillet over medium heat.
Add the chopped green bell pepper and sauté until it begins to soften followed by the chili powder, smoked paprika, cumin, salt, garlic powder, and onion powder. Cook briefly, stirring frequently, to lightly toast the spices and release their flavor.
2. Brown the protein
Add your ground protein and cook until lightly browned, breaking it apart as it cooks.
If you’re using tofu, crumble it into the pan and cook until lightly browned.
3. Add the tomatoes, corn, and beans
Stir in the tomato sauce, fire-roasted tomatoes, corn, and kidney beans.
If you’re using the optional brown sugar, add it now and stir well to combine.
4. Add the wild rice and remaining ingredients
Add the uncooked wild rice, caramelized onions, and diced hearts of palm.
Pour in the water or broth and stir everything together.
5. Simmer
Bring the chili to a gentle simmer, then cover and reduce the heat to low.
Cook for 40–50 minutes, stirring occasionally, or until the wild rice is tender and cooked through.
If the chili becomes thicker than you’d like while the rice cooks, add a little additional water or broth.
6. Add your toppings
Ladle the hot chili into bowls and finish with your favorite toppings.
I love mine with shredded cheddar cheese, crunchy corn chips, and sliced green onions.
Chili Topping Ideas
The toppings are half the fun!
For this chili, I love the combination of creamy melted cheddar, crunchy corn chips, and fresh green onion.
You could also try:
Sour cream or Greek yogurt
Avocado
Fresh cilantro
Jalapeños
Diced red onion
Pickled jalapeños
Lime wedges
Crushed tortilla chips
A little acidity from fresh lime or pickled jalapeños would also be delicious with the smoky, hearty flavors of the chili.
What to Serve with Chili
This chili is filling enough to serve on its own, but it’s also delicious with a few simple sides.
Serve it with warm cornbread, tortilla chips, a simple green salad, or roasted vegetables.
For a casual fall gathering, set out a variety of toppings and let everyone build their own bowl.
How to Store Leftover Chili
Allow the chili to cool, then transfer it to an airtight container and refrigerate.
Because the wild rice continues to absorb liquid as it sits, you may want to add a splash of water or broth when reheating leftovers.
Reheat gently on the stovetop or in the microwave until hot.
Can You Freeze Chili?
Yes! This chili is a great make-ahead meal.
Allow it to cool completely before transferring it to freezer-safe containers. Leave a little room at the top for expansion, then freeze.
Thaw in the refrigerator before reheating and add a splash of broth or water if the chili has thickened.
Easy Variations
One of my favorite things about this chili recipe is how easy it is to customize.
For a beef chili, use your favorite ground beef.
If you’d like a lighter option, try ground turkey or chicken.
A vegetarian version, use crumbled tofu and vegetable broth.
You can also switch up the beans or add extra vegetables like diced zucchini, carrots, or jalapeños.
If you prefer a spicier chili, add cayenne pepper, crushed red pepper flakes, or diced jalapeños along with the other spices.
The Perfect Cozy Fall Dinner
There’s something so comforting about a warm bowl of homemade chili on a chilly day.
This hearty version has everything I want in a cozy fall or winter dinner: tender wild rice, savory protein, sweet caramelized onions, smoky fire-roasted tomatoes, beans, corn, and plenty of warming spices.
Add a handful of crunchy corn chips, a generous sprinkle of cheddar cheese, and fresh green onions on top, and you’ve got the ultimate cozy bowl.
Whether you’re making a big batch for a weeknight dinner, meal prepping for the week, or serving a crowd on game day, this hearty homemade chili is an easy recipe to keep in your fall and winter rotation.
Don’t miss these other cozy fall favorites!
Homemade Cheddar Bay Swim Biscuits
Ultimate Fall Charcuterie Board
Warm Sweet Potato Quinoa Salad
Meet Claire
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant forward meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!
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Hearty Homemade Chili with Wild Rice
This hearty homemade chili combines tender wild rice, caramelized onions, fire-roasted tomatoes, sweet corn, kidney beans, and your choice of ground beef, turkey, chicken, or tofu. It’s a cozy, flavorful chili that’s perfect for fall and winter dinners and even better topped with cheddar cheese, corn chips, and green onions.
Equipment
- 1 Large cooking pot
Ingredients
- 4 oz wild rice, uncooked
- 3/4 cup hearts of palm, diced
- 1 jar caramelized onions
- 1 tbsp olive oil
- 1 lb ground protein of choice, such as beef, chicken, turkey, or tofu
- 1 cup green bell pepper, chopped
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp brown sugar, optional
- 1 15 oz can tomato sauce
- 1 14.5-ounce can fire-roasted tomatoes
- 1 15-ounce can corn kernels, drained
- 1 15.5-ounce) can kidney beans, drained and rinsed
- 4 cups water or broth
For serving
- Shredded cheddar cheese
- Corn chips
- Sliced green onion
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped green bell pepper and sauté until slightly softened.
- Add the chili powder, smoked paprika, cumin, salt, garlic powder, and onion powder. Stir and cook for about 30 seconds to lightly toast the spices.
- Add the ground protein and cook until lightly browned, breaking it apart as it cooks.
- Stir in the tomato sauce, fire-roasted tomatoes, corn, and kidney beans. If using brown sugar, add it at this stage and stir to combine.
- Add the uncooked wild rice, caramelized onions, and diced hearts of palm.
- Pour in the water or broth and stir well to combine.
- Bring the mixture to a gentle simmer. Cover, reduce the heat to low, and cook for 40–50 minutes, stirring occasionally, or until the wild rice is tender.
- If the chili becomes too thick while cooking, add a little additional water or broth as needed.
- Spoon the hot chili into serving bowls and top with shredded cheddar cheese, corn chips, and sliced green onion.
- Serve warm and enjoy!
Notes
Use ground beef, turkey, chicken, or tofu depending on your preference.
Vegetable broth works well for a vegetarian version when using tofu.
Brown sugar is optional but adds a subtle sweetness that balances the acidity of the tomatoes.
The chili will continue to thicken as it sits because the wild rice absorbs liquid. Add additional broth or water when reheating if needed.
Adjust the seasonings and toppings to taste.
Meet Claire
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant forward meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!