This recipe come from the MN Cultivated Wild Rice Council and was submitted by Karen Smithson of Quitman, AR.
- 1 pound ground turkey (or ½ lb each, ground: pork and turkey)
- 1 medium yellow onion, chopped
- 2 tbsp minced garlic
- 1 tbsp canola oil
- 2 tsp ground cumin
- 2½ tbsp chili powder
- 1 tsp salt
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups frozen corn
- 8 oz cream cheese, cubed
- 2½ cups cooked wild rice
- ½ cup chopped cilantro, divided
- tortilla strips, garnish
Directions
- In large saucepan, heat the oil then add turkey, onion, and garlic. Cook until turkey is browned and no pink remains.
- Add seasonings, tomatoes, broth, beans, corn, and cream cheese; stir until well blended. Reduce heat.
- Add wild rice and ¼ cup cilantro; heat through.
- Garnish with tortilla strips and ¼ cup cilantro.
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