|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 82g||30%|
|Dietary Fiber 22g||78%|
|*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.|
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.