Pheasant White Chili

We will be making this flavorful chili every fall after pheasant hunting. This warm, hearty chili is made with just enough spice to pack a punch.

Ingredients:

• 2 cloves garlic, finely minced

• 1 small white onion, diced

• 1 (32 oz.) carton of low-sodium chicken broth

• 2 (7 oz.) cans diced green chilies

• 1 Tbsp. cumin

• 1/2 tsp smoked paprika

• 1 tsp ground oregano

• 1/2 tsp ground coriander

• 1 tsp cayenne pepper

• 1/2 tsp hot chili powder

• salt and freshly ground black pepper, to taste

• 1 (8 oz.) pkg. cream cheese, softened, cut into small cubes

• 2 (15 oz.) cans cannellini beans

• 4 pheasant breasts, trimmed and cleaned

• 1 Tbsp. fresh lime juice

• 2 Tbsp. chopped fresh cilantro, plus more for serving

Directions:

• Set Pampered Chef RockCrok Slow Cooker Stand on high heat.

• In RockCrok Dutch Oven, add broth, garlic, onions, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, chili powder and season with salt and pepper to taste. whisk together.

• Drain and rinse beans in a colander. Add beans, Pheasant breasts, cilantro and fresh lime juice to liquid mixture in Slow Cooker. Cook on high for 4 hours.

• Take out breasts and shred with forks. Add softened cream cheese to soup. Whisk briskly until melted and incorporated.

• Add Pheasant breast back in and cook on low for 30 minutes.

• Serve with shredded Monterrey Jack cheese, more cilantro, avocado slices and sour cream.