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–+ servings
hearty chicken chili recipe

Chicken Chili with Wild Rice and Mushrooms

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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Medium saucepan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Measuring spoons set

Ingredients
  

  • 1 pound chicken breast diced
  • 1 cup wild rice
  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 3 clove garlic minced
  • 1 red bell pepper chopped
  • 1 cup mushrooms sliced
  • 1 can diced tomatoes 14.5 ounces
  • 1 can kidney beans 15 ounces, drained and rinsed
  • 4 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon fresh cilantro chopped

Instructions
 

  • Rinse the wild rice under cold water and set aside.
  • Heat olive oil in a large pot over medium heat.
  • Add diced chicken to the pot and cook until browned.
  • Remove the chicken from the pot and set aside.
  • In the same pot, add the onion, garlic, red bell pepper, and mushrooms.
  • Sauté until vegetables are tender.
  • Stir in diced tomatoes, kidney beans, chicken broth, chili powder, cumin, salt, and black pepper.
  • Add the browned chicken and wild rice to the pot.
  • Bring to a boil, then reduce heat to low and cover the pot.
  • Simmer for 45 minutes or until the rice is cooked through.
  • Remove from heat and let it rest for 10 minutes.
  • Stir in fresh cilantro before serving.

Notes

For best results, ensure the wild rice is thoroughly rinsed to remove excess starch, which helps it cook evenly. You can adjust the spice level by increasing or decreasing the amount of chili powder to suit your taste. This dish can be made a day ahead and reheated; the flavors often deepen and improve overnight.
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