Wild Rice Crock Pot Chili

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 12/3/21
Chili in bowls with limes and tortilla chips

 istetiana / Getty Images
Prep: 20 mins
Cook: 7 hrs
Total: 7 hrs 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
358 Calories
15g Fat
25g Carbs
32g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 358
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 28%
Cholesterol 67mg 22%
Sodium 1812mg 79%
Total Carbohydrate 25g 9%
Dietary Fiber 6g 22%
Total Sugars 7g
Protein 32g
Vitamin C 12mg 58%
Calcium 111mg 9%
Iron 5mg 29%
Potassium 1094mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chili is a perfect meal to make in the slow cooker. It's so simple and you can toss in just about any type of bean or vegetable you'd like. Wild rice is a wonderful addition to this easy and delicious Wild Rice Crock Pot Chili recipe.

Serve this wonderful recipe with a green salad tossed with avocados and grape tomatoes and drizzled with a creamy ranch salad dressing. You may want to add some cornbread, served hot out of the oven, with lots of butter melting into each piece.

Ingredients

  • 1 pound ground beef

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 3/4 cup wild rice

  • 1 (14-ounce) can diced tomatoes, undrained

  • 1 (6-ounce) can tomato paste

  • 1 (15-ounce) can kidney beans, rinsed and drained

  • 1 (5-ounce) can black beans, rinsed and drained

  • 1 (10-ounce) can condensed beef broth

  • 2 cups water

  • 1 to 2 tablespoons chili powder

  • 1/4 teaspoon cumin

  • 1/8 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. In a heavy skillet over medium heat, cook the ground beef until browned and thoroughly cooked, stirring to break up the meat. Add the onion and garlic and cook for 4 to 5 minutes longer or until the vegetables are crisp-tender. Drain this mixture well before continuing with the recipe.

  3. Put the beef, onions, garlic, wild rice, diced tomatoes, tomato paste, kidney beans, black beans, beef broth, water, chili powder, cumin, and pepper into a 4 to 5-quart crock pot and stir gently to mix.

  4. Make sure that the wild rice is immersed in the liquid. Cover the slow cooker and cook on low for 7 to 9 hours or until the wild rice is tender. Serve topped with sour cream and shredded cheese, if desired.

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