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Hearty Wild Rice Chili

1 pound lean ground beef
2 ribs (1 cup) celery, sliced
1 medium (1 cup) yellow or orange bell pepper, chopped
1 medium (1/2 cup) onion, chopped
2 teaspoons finely chopped fresh garlic
1 (46-ounce) can tomato vegetable juice
1 (14.5-ounce) can petite diced tomatoes
1 cup uncooked wild rice
1 tablespoon sugar
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
2 (16-ounce) cans spicy chili beans
Sour cream, if desired
Shredded Cheddar cheese, if desired


Cook ground beef in 10-inch skillet over medium-high heat, stirring occasionally, 5-8 minutes or until no longer pink. Drain. Place into 6-quart slow cooker. Add all remaining chili ingredients except chili beans; stir well. Cover; cook on Low heat setting 7-8 hours or High heat setting 3-4 hours, or until rice is tender. Stir in chili beans during last 10 minutes of cooking. Serve with toppings, if desired.

Source: www.landolakes.com