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.