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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.