• NDCaptialChef

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.


  • 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


  • 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.


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