Turkey Chili over Wild Rice and Chestnuts

Serves: 4-6


2 tablespoons extra virgin olive oil
1 white onion, minced
1 red pepper, cut into bite-sized pieces
2 cloves of garlic
1 tablespoon chili powder
1 tablespoon cumin
1/4 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
3 teaspoons Kosher salt
Pinch of cayenne pepper
1 pound lean ground turkey
3/4 cup canned kidney beans
1-14.5 oz can diced tomatoes
1-8 oz can tomato sauce
1 cup Manischewitz® Beef Broth

1/4 lb chestnuts
1/4 cup water
2 cups cooked wild rice
1 tablespoon extra virgin olive oil


In a large skillet, heat the oil on medium heat. Add the onion, pepper, garlic, and all of the spices, and cook, stirring often, until the onion begins to soften (about 5 minutes). Stir in the ground turkey, breaking up the meat into small pieces with the edge of a wooden spoon. Cook for about 3-5 minutes. Stir in the beans, diced tomatoes, tomato sauce and Manischewitz® Beef Broth and bring to a boil. Cover and simmer on low heat for 30 minutes.

While Turkey Chili is cooking, pre-heat the oven to 450 degree F. With a sharp knife cut an X on the round side of each chestnut. Spread the chestnuts into one layer in a jelly roll pan, add 1/4 cup water, and bake in oven for 10 minutes, or until the shells open. Remove from oven. Shell and peel the hot chestnuts. Spread the inside of the chestnuts on a baking tray and bake again for about 20 minutes. Remove from oven and chop into bite size pieces. In a small frying pan on low heat, add 1 tablespoon oil, cooked rice and chestnuts. Stir together and cook for about 3-5 minutes. Remove from heat.

After 30 minutes, remove cover from turkey chili and simmer uncovered for another 5 minutes. Serve the turkey chili over the wild rice and chestnut mixture.

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