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 Crockpot 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.
- 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 pepper
- 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.
- 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 crockpot and stir gently to mix.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||4 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||22 g|